300g pack fresh cranberries
Zest and juice of 1 clementine
75g caster sugar, or to taste
1. Place the cranberries and clementine zest in a small saucepan.
2. Squeeze the clementine juice into a measuring jug with the port and make up to 150ml with cold water.
3. Add to the pan and bring to the boil, reduce the heat and simmer for 5 minutes or until the berries start to burst. Stir in the sugar.
4. Simmer for 7-10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.
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