Please please please don’t buy a jar of cranberry sauce to go with your turkey this Christmas. This sauce is really easy to make and is, for me, the highlight of the whole Christmas meal. I also love it on Boxing Day with my homemade chicken liver pate and some green salad leaves: the mixture of flavours, textures and colours is the best. If you don’t have any port lying around (why not?!) then you can still make it without, just add extra orange juice. As always, these quantities are a guide and you can change how much orange juice or port you put in to make the consistency and flavour as you like.
Ingredients (double if you want plenty)
250 g fresh or frozen cranberries
100 g sugar
50 ml orange juice
50 ml port
Optional extras: cinnamon stick, orange zest
Put all the ingredients into a pan, bring to a gentle boil and simmer for no more than ten minutes. Bear in mind the sauce will thicken as it cools.