Easy Cranberry Sauce
2 tbsp olive oil
1 red onion, diced
grated zest and juice of 1 large orange
a pinch of ground cloves
1 tsp grated fresh root ginger
1 bay leaf
150g/5oz/⅔ cup light muscovado sugar
125ml/4fl oz/½ cup port
450g/1lb/4 cups cranberries
1 Heat the oil in a pan and cook the onion over a low heat for 5 minutes. Add the orange zest and juice, spices, bay leaf, sugar and the port. Simmer gently for 40 minutes.
2 Add the cranberries, bring back to the boil and simmer for 10–15 minutes until tender. Cool and chill in the refrigerator. Bring to room temperature before serving.