Cranberry & Champagne Sauce

• 200g caster sugar
• 450g cranberries – fresh or frozen
• Champagne or sparkling white wine 

1. Place the sugar into a pan and heat on the simmering plate, once it has dissolved and starts to bubble and change colour, add the cranberries.
2.  Cook for about 10 minutes until the cranberries have burst and you have a jam consistency, pour in a little champagne, bring the sauce to the boil and then pour into a bowl to cool completely. If you wish to freeze the sauce for up to 2 months do so before adding the champagne, then when reheating add the champagne.

Tip - You can also make the sauce 5 days in advance and store in the fridge.