Cranberry, Orange and Port Sauce

For Those Extra Touches

You will need 3x 300ml sterilised jars.

500g Cranberries

200g Caster Sugar

100ml Water

Juice of 1 Orange, with zest and juice (you need 100ml)

3/4 tsp Ground Cinnamon

80ml Port (Tawny or Ruby)

Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.

Wait and listen for the cranberries to pop, (about 5-10 minutes). When they've started to open and soften, give them a gentle mash to let out all the pectin so that the sauce thickens.

Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.

Remove from the heat, ladle into warm, dry, sterilised jars and seal.

Can be made a few days in advance, but once opened, keep in the fridge and eat within 1-2 weeks.