This dish is so easy to make up in advance. It takes such little effort it will make you wonder if you’ll ever buy a jar of pre-made sauce again.
100g light brown soft sugar
100ml ruby port
1 tsp cinnamon
1 tsp orange zest
In a pan over a low flame warm the cranberries, sugar, and port. Simmer to melt the sugar and soften the fruit but try not to over boil. Add the cinnamon, zest and cloves and stir in gentle. Simmer for 5 – 10 minutes or until the cranberries are soft and bursting in the pan. Remove from the heat and simply pour into a sterilised jar for storage. If you want to you can run a fork through the sauce and pick out the cloves before you jar it up. This way you wont get a mouthful of clove-surprise one roast dinner in the future. Otherwise leave them in – the cloves will bring added depth to the flavour if you intend on storing the jar for a long while before use.
Try it with cold meats, roasted birds (chicken, goose, pheasant, turkey), with mature cheeses as a relish, in sandwiches or on salads. Or even instead of ketchup to accompany the good old sausage roll.