The necessary Cranberry Sauce can also be ‘spruced-up’ a little, by adding a “little” alcohol.

You will need:

240ml ruby port (“little”)

200g sugar

360g fresh cranberries


1 In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes.

2 Remove from heat, pour into a serving dish, and cool to room temperature before serving. For a smoother texture, press sauce through a strainer, pour into a serving dish, and refrigerate before serving.