Port, Tangerine & Cranberry Sauce
A zesty cranberry sauce perfect with a roast duck or with Christmas dinner.
- 300g frozen cranberries
- 150ml port
- Zest of 1 tangerine
- Juice of 2 tangerines
- 150g sugar
- Place all the ingredients into a pan, bring to the boil and then reduce to a simmer for 20 mins until most of the liquid has reduced and you are left with a sticky sauce.
- Season with salt and pepper.