There’s just no reason to buy cranberry sauce when making it is this simple. Trust me... eating it homemade and warm is an awful lot more Christmassy than eating it out of a jar. And you can take the pressure off by making it the week before and keeping it in the fridge. But it's not a big job so it's rather nice making it on Christmas morning, it creates nice smells and nice scents and it's part of that ritual at Christmas - cranberry sauce!
1. Add the juice, zest, sugar and port to a pan over a medium to high heat. Cook until the sugar dissolves.
2. Add the cranberries (fresh or frozen is fine) and cook for 8-10 minutes until the berries have reduced down (boiling rapidly to thicken and concentrate the sauce).
3. Spoon the sauce into a serving dish. It’s that easy.
* Healthy Tip:
Addition of port is an optional extra, delicious without as well.