Ingredients

• 400g cranberries
• 6 tbsp cointreau
• 175g caster sugar
• zest and juice of 1 orange

Method

1. Cointreau and Cranberry Sauce: Place the cranberries in large saucepan with 5 tbsp cointreau, orange juice and zest and place over a moderate heat. Bring to the boil then reduce to a simmer and leave to cook for 7-8 minutes, until the cranberries have collapsed and softened. Remove from the heat, add the sugar and remaining cointreau and stir until the sugar has dissolved. Serve warm or cold.

• The sauce will store in the refrigerator for up to 10 days.