Make-it-your-own cranberry sauce

Fresh cranberries - if you can't find fresh, use frozen berries and just defrost fully before adding to the pan. You can cook them straight from frozen but they will release a bit more moisture and break down more as they cook. 

Caster sugar - granulated sugar will work just as well, or swap to demerara or light brown sugar for a more caramelised taste.

Orange - swap for 2 clementines, tangerines or mandarins. You can use a few tablespoons of orange juice from a carton if needed!

Port - use any fruity red wine you have open for Christmas. For a non-alcoholic version, increase the orange juice and add a splash or red wine or balsamic vinegar, or use unsweetened cranberry juice or pomegranate juice for an intense red colour. 

Cardamom and vanilla - these are two of Chef Andrew's favourite additions for a subtle sweet spice flavour, but you can add a cinnamon stick and/or star anise for a more traditional flavour, or try a pinch of mixed spice, ground ginger or freshly grated nutmeg.  A sprig of rosemary added just at the end makes a lovely garnish or chuck in a bay leaf for an aromatic note. 

Texture - keep the berries whole for an almost compote-like texture, mash with a fork or spoon for a chunky sauce or you can blitz together/pass through a sieve for a completely smooth sauce if you prefer.