Cranberry sauce.

Now I know it is November but this is a really good time to make thing like this. Make it let it sit in the cupboard and use on Christmas day, or thanksgiving. This Cranberry sauce has a little more punch than most so please give it a go, so much better than any shop bought one

You will need

450g/1lb fresh cranberries

300ml/10floz ruby port

115g/4oz caster sugar

125ml/4floz fresh orange juice

1tsp corn flour

1tsp English mustard powder

The juice and zest of 1 lemon

A pinch of ground cloves

A pinch of ground cinnamon

A pinch of ground nutmeg

75g/3oz sultanas

55g/2oz flaked almonds

1tbsp grated orange rind

A pinch of Salt to taste

It could not be easier to make so here we go, get a large pan and add the cranberries, sugar and orange juice. Turn the heat on and just let if cook for about 10 minutes, until all the cranberries have started to burst.

Now add the sultanas, almonds, orange rind and lemon juice and rind, then let it all simmer for 5 minutes. 

While that is cooking take the port and add the corn flour, mustard, nutmeg, cinnamon and cloves. Mix it all together to make a paste, then add that to the pot stirring it in. let the starch cook and thicken the sauce and leave it to just simmer for about another 5 or so minutes then it is finished.

Now you can put this in sterilised jars or you can keep it in a tub in the fridge or just freeze it and reheat it on the day. But whatever you do make it about a week at the very latest before the meal as it just improves with time.