A sharp, fruity relish that complements any winter Sunday roast.
Put the sugar in a heavy-based saucepan. Add the water and heat gently until the sugar dissloves.
Add the cranberries and bring to the boil. Remove from the heat and strain in the orange or port if used, then return to the heat.
Simmer for about 10 minutes or until the cranberries have burst and are tender.
Leave to cool.