Simple port & cranberry sauce

• port↗300ml ml
• light muscovado sugar↗175g g
• fresh or frozen cranberries2 x 250g/9oz packs

Step-by-step instructions

1. 1

   Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.