Cranberry Sauce

  • 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.