Cranberry Orange Sauce

Ingredients:

• 1 lb (450g) fresh cranberries
• the rind and juice of on orange (you can get the rind off with a zester or just use the smallest setting of a grater; a nutmeg grater would be OK for this.  Also a potato peeler gives you thick slices without the bitter white skin and you can use a knife to cut to desired consistency) 
• a piece of cinnamon stick (about an inch and a half long),
• 4 cloves 
• 1 heaped teaspoon freshly grated root ginger or 1/2 tsp. ground ginger 
• 3 oz (75g)caster sugar 
• 2 - 3 tbs.  Port (optional, but nice a portish wine such as elderberry could be used) 

Instructions:

Chop berries in a food processor or by hand. Combine all ingredients except the port in the pan and bring to a simmer. Simmer for 5 minutes, remove from heat, pour in port/wine, cover and refrigerate.  Remove cloves and cinnamon before serving.

**Easier and cheaper version: buy a nice cranberry sauces with a high fruit content.  The day before add orange juice and or port to it.  You could also gently simmer a pre made sauce with spices, orange and then add port and chill in the fridge a whole day before removing cinnamon and cloves; this would enable the flavours to mature.

Thanks to Lorna for Contributing this recipe!

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