- Put the cranberries into a pan with 5 tablespoons of water. Boil for 10 minutes until the skins start to burst.
- Add the sugar, orange juice, rind and port. Stir until sugar has dissolved.
- Bring to the boil, lower the heat and leave to bubble for 5 to 8 minutes until thickened.
- Leave to chill until required.
- Sauce keeps for 4 to 6 days in a fridge.
For more great Christmas Recipes from Odlums tryour Classic Christmas Recipes book