340g fresh cranberries
100g brown sugar
1 table spoon red wine vinegar
Zest of 1 lemon
Mix water and the sugar a small saucepan, bring to a boil. Then add the rest of the ingredients and let it simmer on the lowest heat, stirring occasionally, till all the cranberries have popped and the sauce has thicken. The whole process took about 30 minutes.
Yes it was that simple, and I've filled 3 jars (sterilised with hot water)! Once the sauce is completely cooled, keep it in the fridge.
I've used just about half the amount of sugar of what most recipes called for, but it really is sweet enough. As I like my cranberry sauce a …