Kim's Kitchen

500g cranberries
200g caster sugar
100ml  water
1 orange, zest and juice (you need 100ml juice)
3/4 tsp ground cinnamon
80ml port, tawny or ruby

Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.

Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.

Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.

Remove from the heat, ladle into warm, dry, sterilised jars and seal.

Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.