Cranberry redcurrant sauce

Babiche Martens

A jar of home-made cranberry sauce mixed with tinned redcurrants - or fresh, if you are lucky enough to find them - is a scrumptious sauce to use on the big day but it also makes for a good present to use with the inevitable Christmas leftovers. It's tasty with turkey, chicken, duck and ham.

Ingredients

250 g	Dried cranberries (Main)
1 cup	Port
1	Cinnamon stick
1	Orange
1	Lemon
100 g	Brown sugar
100 g	Redcurrants, if tinned they will need to be drained, or use fresh (Main)

Directions

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.