Cranberry Sauce.

1. Zest and juice the orange. Fine dice the apple.

2. Combine all of the ingredients in the pan, bring to the boil over medium. 

(If you like a boozier sauce, add the alcohols at the end, cooking for a couple minutes to take the edge off.)

3. Stir gently until all of the sugar is dissolved. Then stir occasionally, checking for sticking. Don't stir too vigorously to avoid pulping the cranberries.

4. Continue to boil until the syrup is thick enough to coat a spoon but most of the cranberries aren't pulped. If using a thermometer, 102°C for a loose sauce, or 103°C for a set sauce. Any further and you've made a jelly.

5. Remove any whole spices if used.

6. Pour the sauce into thoroughly cleaned jars (sterilise if keeping past Christmas) and top with baking paper lids. Allow to cool and refrigerate. 

Sealed jars would likely last in the cupboard, but definitely refrigerate once opened.