Ingredients
Serves 6–8
- Paired zest of 1 large orange, finely sliced
- 100ml orange juice
- Paired zest of 1 lemon, finely sliced
- 50ml port
- 150ml red wine
- 35g caster sugar
- 1 tsp ground ginger
- 1 tsp Dijon mustard
- 3 tbsp redcurrant jelly
- 125g fresh cranberries
Method
- Place the orange juice, port, red wine, caster sugar, ground ginger, mustard, and red currant jelly in a pot. Whisk to combine everything together.
- Heat until it comes to the boil and add in the fresh cranberries and stir to mix through. Bring to a gentle simmer and cook for 5-10 minutes until thickened slightly.
- Removed from the heat and stir in the finely sliced orange & lemon zest.
- Transfer to an airtight container and place in the fridge once cooled until needed.
