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.