Complete your Christmas dinner with this punchy cranberry sauce, made extra special with clementines, cinnamon and a touch of Port
Ingredients
- 450g cranberries, thawed if frozen
- grated zest and juice 2 clementines
- 2 tbsp port
- 1 cinnamon stick
- 3 cardamom pods, bruised
- 75g sugar
Method
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Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.