Method

Put the cranberries with the juice & zest of the orange into a saucepan with the water, bring to the boil stirring, then simmer for 12 minutes until the cranberries have softened and burst.

Add the sugar & port & stir until the sugar has dissolved, simmer for a further 8 minutes until the sauce has thickened.

Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.

As soon as the sauce is cooked take off the heat & let it settle for 1 min, place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.