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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
