Place the cranberries in a medium pan over low heat.

Add the orange juice, muscovado sugar, and orange marmalade.

Stir until the sugar and marmalade melt, and the mixture begins to bubble.

Increase the heat slightly and cook for 3-5 minutes, depending on the type of cranberries used (frozen cranberries will soften more quickly).

Cook until the cranberries are tender but still hold their shape.

Test the texture by gently squashing a cranberry to check softness.

Remove from heat and let the sauce cool – it will thicken as it cools.

Store in the fridge for up to 1 week.