Cranberry & Port Sauce
Every year, I make a double batch and freeze one lot of this sauce. Then, when you need it in a hurry, just pull it out of the freezer and defrost overnight.
300g fresh or frozen cranberries 3tbsp xylito Juice of 1 whole orange 1 stick of cinnamon 3 star anise 75ml good quality port (if it's not good enough to drink, it's not good enough to cook with) - you can leave this out if you like
Bring to the boil, turn down to a simmering heat and cook for 15 minutes. Bottle, seal and keeps in the fridge for 1 week or freezes really well. It works fab on your cheese board too