Servings: Serves 10
- 2 cups fresh cranberries, washed and picked over
- 2 oranges
- 1½ cups sugar
- 2 sticks cinnamon
- ¼ teaspoon all spice
- ½ cup port wine
- ½ cup red currant jelly
Cut the rind of 1 orange into a fine jullian or fine match-sticks. Simmer in water 2-3 minutes. Drain.
In a sauce pan, combine the juice of both oranges, jelly, wine, sugar, cinnamon sticks and all spice. Bring to the boil, then reduce to a simmer. Simmer for 5 minutes. Remove the cinnamon sticks and add the cranberries and orange-rind.
Bring to a full rolling boil until berries pop, 10 - 12 minutes, then cool.