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Cranberry redcurrant sauce. Photo / Babiche Martens

Serves 4-6 or 2 x 150g jars

250g dried cranberries
cup port
1 cinnamon stick
1 orange
1 lemon
100g brown sugar
100g redcurrants. If tinned they will need to be drained, or use fresh

1 Put the cranberries into a small pan with the port and cinnamon stick.

2 Finely grate the orange and lemon zest then add to the saucepan with the juice.

3 Add the sugar and the redcurrants then bring to a boil. Reduce the heat and simmer for 30 minutes.

4 Remove the cinnamon stick before serving or pouring into warm, sterilised jars.

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