- 450g Cranberries (fresh or frozen)
- 150ml Port
- 150g Caster sugar
- 1 Orange (juice & zest)
- ½ Lemon (juice & Zest)
- Pinch of mixed spice
- 75g Sultanas
- 1tsp Cornflour
- Cook the cranberries with the port, sugar, orange juice and zest, lemon juice and zest, spices and sultanas until the cranberries pop and start to break down.
- Mix the cornflour with a little water and add to the boiling mixture. Once thick, remove the pan and cool.
- Chill the sauce and use as required.