Festive Cranberry Sauce

Festive Cranberry Sauce
  • 2 clementines
  • 200g of cranberries
  • 100g light muscovado sugar
  • 6 tbsp of port
Mini Clip Jars 
  • Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port.
  • Cook for 5 mins until the cranberries start to soften and burst.
  • Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more.
  • Store in fridge, or freeze for up to 2 months.