1 oz (30g) vegan margarine
1 large onion, chopped
1 oz (30g) wholemeal flour
1/4 pint (140 ml) water
1/4 pint (140 ml) orange juice
4 oz (115g) fresh or frozen cranberries
1. Melt the margarine and fry the onion briefly, then cover the pan and cook 10 minutes over a low heat.
2. Stir in the flour and cook for just one minute before adding the water and orange juice, and bringing to the boil.
3. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.
4. If liked you can season the sauce with salt and pepper, or add a little sugar instead.