We made a gesture towards celebrating Thanksgiving with turkey escalopes (the only choice in our local Waitrose was between fillets and a whole turkey), all the trimmings and a pecan pie. The cranberry sauce gave authenticity! This would be a good sauce to have a child help make as it is fun and quick.

300g cranberries
150g caster sugar
120ml water
squeeze of orange or tangerine juice

Wash the cranberries and check them over.

Put the water in a pan with the sugar. Bring to the boil and let simmer for 10 minutes. Add the cranberries, cover and let them cook gently for about five minutes, stirring from time to time, until the ‘popping’ stops. Add the orange/tangerine juice, take off any scum that might have formed. Put the sauce into a bowl and serve cold.