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Ingredients
- 2 clementines
- 200 g cranberries
- 100 g light muscovado sugar
- 6 tbsp port
Preparation
Step 1
1.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.