100g Muscovado sugar
50ml Orange juice
250g Pack of fresh cranberries
On a high heat add together the muscovado sugar, Verjuice and orange juice in a sauce pan.
Reduce to simmer once the sugar, Verjuice and orange juice have combined. Add the fresh cranberries and a pinch of salt and cook until soft and tender. (The Verjuice adds a tart flavouring to the sweet sauce.) The sauce should look thick.
Leave to cool at room temperature and then transfer to the fridge.
Serve when ready.