Get a jump start on holiday cooking with Claire Matern, AKA A Cheese Monger’s Daughter, with her family’s cranberry sauce. It’s crazy-easy in your Falcon enamelware and you don’t even need a recipe!

2 12oz bags cranberries (640g)
20oz/590ml orange juice
3 tablespoons Demerara sugar
2 tablespoons honey
1 cinnamon stick
1 bay leaf
pinch of salt
Add all the ingredients to a heavy-bottomed medium pot and bring to a boil over a high heat. Cover, leaving the lid ajar, reduce to a low heat and allow the berries to simmer for about 15-20 minutes, or until soft. You will hear them begin to pop and breakdown as they simmer. 
When soft, remove the lid and stir well, crushing the berries against the side of the pot with the back of your spoon or spatula. This helps release their natural pectin which thickens the sauce. Remove from the heat and allow to cool (the sauce will thicken as it cools) Serve or store in an airtight container in the fridge for up to 2 weeks.