AGA Demonstrator Penny Zako shares her Rayburn recipe for a deliciously festive cranberry sauce.
200g caster sugar
45g cranberries (fresh or frozen)
1. Place the sugar into a pan and heat on the simmering side of the hotplate, once it has dissolved let it start to bubble.
2. When the sugar begins to change colour, add the cranberries and cook for about 10 minutes until the cranberries have burst and you have a jam consistency.
3. Pour in a little prosecco, then bring the sauce to the boil and then pour into a bowl to cool completely.
Tips: you can freeze the sauce for up to 2 months, simply follow steps 1 and 2. Add the prosecco before reheating on the day.
You can also make the sauce 5 days in advance and store in the fridge. Place in the lower oven or on top of the Rayburn to heat through.