There were still a couple of hundred grams left of fresh cranberries left in the fridge. Thinking cap on – I happened to come across a recipe in a magazine and gave it a whirl.
I had to divide the ingredients by 3 as didn’t have quite enough berries.
1 large Orange – rind and juice
Ginger – small piece
Port (optional) splash
I heated the juice, sugar and zest and boiled it gently until all the sugar had dissolved. Then simply added the cranberries – I didn’t have any port. I did add a little water as I felt it needed a little more liquid.
The cranberries start to split when it’s done. I’m quite looking forward to see how it tastes with meat and how the flavour develops as it cools.