1 lb 2 oz (500g) cranberries

Zest and juice of 1 lemon

8 oz (225g) sugar

1 oz (30g) butter

1 Tbsp port



1.     Put all the ingredients in a medium saucepan, add 3 1/2 fl oz (100ml) water and bring to the boil.  Bubble for 1 minute, then lower heat to a simmer.

2.     Cook for about 10 minutes, until the fruit has broken up a bit and you have a thick sauce.

3.     Spoon into a dish and leave to cool, then chill until needed.

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