MARK HIX'S CLASSIC CRANBERRY SAUCE WITH JUST A SPLASH PORT
500g cranberries, fresh or frozen
400ml freshly squeezed orange juice
4-5 tablespoons of just a splash port
half tsp ground cinnamon
half tsp ground cloves
1 bay leaf
Makes about 750ml
Cranberries are not just for the turkey you know. Made into a spiced jam like sauce they can be served with game, terrines and coarse patés or added to a pie made with pork or game.
They are pretty sour so need loads of sugar when cooked. Try using fresh or frozen ones in a game pie, or to give an apple or quince pie a touch of festive cheer.
Put the cranberries into a heavy bottomed saucepan with half of the port and the other ingredients, bring to the boil, lower the heat and simmer for about 30 minutes, until the cranberries have broken down a little and the liquid thickened then stir in the rest of the port. Transfer the mixture to a clean container or sealable jar like a Kilner and leave to cool.