Cranberry & Champagne sauce

• golden caster sugar↗200g g
• fresh or frozen cranberry450g g
• champagne↗splash

  or sparkling white wine

Step-by-step instructions

1. 1

   Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.

2. 2

   Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.

3. 3

   Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.