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Thanks to Lorna for Contributing this recipe!

**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.

(No Picture Available)

Cranberry Orange Sauce
 • 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)
 1.  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.


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