Tip the sugar, kirsch and juice into a small pan over a medium-low heat and bring to the boil. Cook for 2-3 mins until the sugar dissolves, then tip in the cranberries.

Simmer for 5-10 mins until the cranberries have softened but are still holding their shape. Remove from the heat, spoon into a serving dish and leave to cool. Will keep chilled for a week or frozen for up to three months. Bring to room temperature before serving.