Instructions

1. Place the cranberries into the pot with the orange juice and heat until the cranberries start to pop open.
2. Add the sugar and the port, if using and bring to the boil for 2-3 minutes.
3. Remove from the heat and transfer to sterile jars. Alternatively, into a bowl or sauceboat and cool. Cover and store in the fridge for 2-3 days until ready to serve.
4. While it’s called a “sauce”, cranberries have a very high pectin level. Pectin is the natural setting agent that is used to make jams, so this finished sauce will have a set, jam-like, consistency. The proportions used in this recipe make it ideal for use in sandwiches or adding to other recipes such as sausage rolls. However, if you prefer a smoother, sauce-like, finish, you can add more orange juice or –indeed – port. In that situation, I would double the overall amount of liquid from 100ml to 200ml.