This cranberry sauce is best made a few days in advance and stored in the fridge to allow for the flavours to develop and can be brought out on Christmas day to accompany the roast turkey.
The quantities in this cranberry sauce recipe are for feeding 10 to 12 people for Christmas dinner. Simply reduce the amount used if you you require less cranberry sauce.
Place the cranberries in the bowl of a food processor with the sugar.
Quarter the orange, remove core and pips (if the pith is very thick, remove orange zest and discard pith), coarsely chop the orange and add to the processor.
Blitz in bursts to make a coarse relish not a mush. Transfer to jars and refrigerate for 2 days to ripen.