INGREDIENTS:450g fresh cranberries
300ml ruby port
115g caster sugar
125ml fresh orange juice
1 tsp cornflour
1 tsp dry mustard
1 tsp lemon juice
Pinch ground cloves
75g sultanas
55g flaked almonds
1 tbsp grated orange rind
1 tsp lemon rind, grated
Salt
METHOD:Combine the cranberries, port, sugar and orange juice in a non-reactive saucepan over a medium heat. Cook until the berries burst, stirring from time to time, about 8 to 10 minutes.
Combine the cornflour, dry mustard, lemon juices and spice with a little water to make a paste. Stir into the berry mix. Add the sultanas, almonds, orange and lemon rind.
Simmer over a medium heat until thickened, about 5 minutes.
Chill. Can be made up to one week in advance.
Find all the recipes from ITV's Christmas Cooks Challenge at
cooksforcooks.com
