Place all of the ingredients into a heavy bottomed pan.

Place on a medium heat and stir until the sugar has dissolved.

Reduce the heat slightly and allow to simmer until most of the cranberries have begun to burst (roughly 10-15minutes) and a thick, sticky liquid has formed.

Transfer to a steralised jar and place the lid on tightly.

Allow the sauce to cool in the jar - you will hear a "pop" when the jar has created an air tight seal and the sauce is cool.

Store until required (up to 3 months).