Cranberry, Orange and Port Sauce
For Those Extra Touches
You will need 3x 300ml sterilised jars.
200g Caster Sugar
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.