- 200g golden caster sugar
- 450g fresh or frozen cranberries
- splash Champagne or sparkling white wine
Make the sauce up to the point before adding the Champagne, then keep covered in the fridge for 5 days, or freeze for up to 2 months. To reheat, defrost if frozen, then heat over a gentle flame until sticky. Stir in the Champagne, then allow to cool completely before serving.