Tip the cranberries in a saucepan set over medium low heat. Remove a heaped 1/2 cup of cranberries and set aside.

Add remaining ingredients. Cook for 5 minutes or until sugar is dissolved.

Increase heat to medium high. Cook for 10 minutes or until most of the cranberries have burst and the liquid is syrupy.

Reduce heat to low, stir through reserved cranberries. Adjust sweetness to your taste with more sugar and add a pinch of salt.

Allow to cool and store in the fridge for up to 3 weeks. The sauce will continue to thicken as it cools. Best served at room temperature or warm. Serve with a juicy Roast Turkey - or Slow Cooker Turkey Breast or Roasted Breast.