Cranberry & orange sauce

Scrub the oranges, zest with a zesting tool, then squeeze out the juice. Reserve a little zest for decoration, then put the rest into a large pan with the juice, 500g cranberries and 300ml water to cover.

Boil, then simmer gently for 10 minutes until the cranberries are bursting.

Stir in 200g sugar and 125ml port until the sugar has dissolved, then simmer for 15-20 minutes until thick.

Serve warm or cold, topped with the remaining orange zest