Clementine & Port spiced cranberry sauce

Jenny White8Source

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Ingredients

450g cranberries thawed if frozen

grated zest and juice 2 clementines

2 tbsp port

1 cinnamon stick

3 cardamom pods bruised

75g sugar

Method

Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.