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MULLED CRANBERRY CHERRY SAUCE
12 oz (300g) fresh cranberries 6 oz (175g) golden caster sugar (light yellow /brown sugar) 2 fl oz (50ml) port 1/4 pint (150ml) red wine 1 cinnamon stick 1thick slice fresh ginger root juice of 6 clementines or tangerines zest and juice of 1 large orange 2 oz (50g) dried cherries or raisins Put cranberries, sugar, port, red wine, cinnamon stick, ginger and citrus juices in a pan and bring to the boil. Simmer uncovered, stirring occasionally, for 30 minutes. With a slotted spoon, remove half the cranberries to a bowl and reserve. Remove the cinnamon stick and ginger and discard. Blend the remaining sauce in a blender or food processor until smooth and stir into the reserved cranberries with the orange zest and dried cherries. spoon sauce into a serving bowl and serve. NOTE: You can make this sauce up to one month ahead and freeze in an airtight container. To use, thaw overnight at cool room temperature, reheat in a pan over a gentle heat, then spoon into a serving dish and serve.