The Best Cranberry and Port Sauce - Very Easy to Make

Seriously easy Cranberry sauce with port. This recipe makes enough for loads of people.

All you need is Cranberries, port, a saucepan and a few other bits and bobs and you'll have the best cranberry and port sauce ever!

Don't forget this can be made a week or two before Christmas and stored in a sterilised jar in the fridge. On Christmas day, just remove it from the fridge in the morning so it comes to room temperature before serving with the dinner.

Author: Jan Bennett

Cranberry and Port Sauce

Don't forget this can be made a week or two before Christmas, stored in a sterilised jar in the fridge. On Christmas day, just remove it from the fridge in the morning so it comes to room temperature before serving with the dinner.

ingredients:

350g pack fresh cranberries - washed and drained

130g caster sugar

175ml port

4 inches of cinnamon stick 

finely grated zest and juice of half an orange 

instructions

Get a medium sized saucepan and throw in the cranberries along with the sugar.

Heat it up a bit then add the port, orange zest and juice along with the cinnamon stick.

Simmer gently, stirring now and then very carefully so you don't break off bits of cinnamon stick.

The cranberries will start to break open and release their lovely juice.  Once this happens keep simmering until it has reduced down a bit and the sauce looks glossy and a bit jammy. 

Remove the cinnamon stick and discard.  Have a taste to see if you need more sugar - although my guess is you won't need to add any more. 

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