Clementine and Port Spiced Cranberry Sauce
450g field fare frozen cranberries – defrosted
grated zest and juice of 2 clementines
2 tbsp port
1 cinnamon stick
3 cardamom pods, bruised
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 minutes until the cranberries have burst and the sauce has thickened.
Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.
Many thanks to www.bbcgoodfood.com for this recipe