Cranberry Sauce

1 tbsp butter
zest and juice of 1 orange
200g fresh, frozen or dried cranberries
100g caster sugar
1 tsp vanilla extract

Heat a saucepan on a medium heat and add the butter. Tip in the orange zest. When the mixture starts to bubble, tip in the cranberries. If you’re using dried cranberries, soak them in water first and add the water to the saucepan. Then mix in the sugar, orange juice and the vanilla extract. Allow it to simmer for a further 5 minutes until the mixture becomes sticky and thick. Allow the sauce to cool and then store in the refrigerator for 2 weeks or freeze for up to 2 months.