1. Pour wine and orange juice into pan and add sugar. Bring to boil, stirring occasionally, until sugar has dissolved.
2. Stir in cranberries and simmer until liquid has reduced and cranberries are tender but still holding their shape. This will take about 15 to 20min. The sauce will thicken as it cools.
3. Bring to room temperature before serving.
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White China small bowl, Sophie Conran. Montreux saucepan (2 litre, 18cm), Kuhn Rikon UK. Impressions ceramic ramekins, Classic glass bowl (1 litre), Pyrex. Wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
