275g/10oz Cranberries 5 tablespoons Water 175g/6oz Sugar Rind & Juice of 1 Orange 3 Tablespoon Port


  1. Put the cranberries into a pan with 5 tablespoons of water. Boil for 10 minutes until the skins start to burst. Add the sugar, orange juice, rind and port. Stir until sugar has dissolved.
  2. Bring to the boil, lower the heat and leave to ‘bubble’ for 5 to 8 minutes until thickened.
  3. Leave to chill until required.
  4. Sauce keeps for 4 to 6 days in a fridge.


For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book