Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
Recipe courtesy of Nigella Lawson from Nigella's Christmas Kitchen, 2007