Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 8  ounces fresh cranberries, washed and wiped
• 4  ounces  fresh kumquats, cut in to 3 even pieces with pips taken out
• 1⁄4 pint  orange juice
• 1  cinnamon stick
• 4  ounces sugar, of your choice
• 4  tablespoons port wine, of your choice

Directions

1. Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
2. Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
3. Remove the cinnamon stick and add the sugar.
4. Cook gently until the sugar has dissolved and the sauce has thickened - for about 10 minutes.
5. Stir in the port and serve.
6. TO FREEZE:
7. Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.