Tip the sugar, orange zest and juice and maple syrup into a small pan and heat over a medium-low heat, stirring, until the sugar has melted and the mixture is simmering.

Stir in the cranberries and cook for 5-10 mins, stirring occasionally, until the mixture has thickened and the cranberries have become tender but are still holding their shape. Will keep chilled for five days or frozen for up to three months. Leave to cool first.