- 2 clementines
- 200g cranberries
- 100g light muscovado sugar
- 6 tbsp port
Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port.
Cook for 5 mins until the cranberries start to soften and burst.
Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more.
Store in fridge, or freeze for up to 2 months.