Cranberry Orange Port Sauce
Serves 6-8 people in a 21cm tart tin
- 300g Fresh cranberries, washed
- 1 Orange zested, juice of ½ the orange
- 150g Caster sugar
- 50ml Port
Place all the ingredients in a saucepan and bring to the boil stirring occasionally, lower the heat and simmer for 10-15 minutes till reduced and the cranberries have burst.
Pour into jars and allow to cool, best kept in the fridge.