Classic Cranberry Sauce

Directions

1. In a medium saucepan, stir the cranberries, sugar, water, and salt and bring to a low boil over medium heat. Boil for 10 to 15 minutes or until the berries pop and the mixture gets thick and jammy. Using the back of a wooden spoon, mash some cranberries against the pot's side, leaving some berries whole.
2.  Remove the cranberry sauce from the heat and allow it to cool to room temperature before transferring to a container and storing it in the fridge for up to two weeks or in the freezer for up to three months. Enjoy!

For a more savoury cranberry sauce

1. Add one tablespoon of grainy Dijon mustard, two teaspoons of balsamic vinegar, a sprig of sage, and some freshly ground pepper to the cranberry and sugar mixture and cook according to the original recipe. Remove the sprig of sage before placing it in the fridge to chill.

For a citrusy cranberry sauce

1. Add the zest of half an orange and one-quarter teaspoon of ground cinnamon to the cranberries and juice from one orange. Top the fluid off with water to reach one cup, stir in the sugar and salt and cook as above.

For a slightly “grown up” cranberry sauce

1. Replace half the water in the original recipe with half a cup of dry red wine and swap the white sugar with brown sugar. Stir in three whole star anise, one sprig of rosemary, and a pinch of pepper and cook as above. Remove the star anise and rosemary sprig before chilling in the fridge.