Ma has sent me through the recipe - turns out it’s her own creation!
Ma Vickers’ Port and cranberry sauce
500g caster sugar
- Stir the cranberries, sugar and water on a low heat until sugar is dissolved - keep stirring continuously!
- Bring to a simmer, and leave simmering uncovered for about an hour or so until the sauce has thickened. The cranberries will pop as they cook!
- Leave to cool for about 15 mins then stir in 2-3tbsp of Port.
- Pop it in a jar, place wax discs on top and seal with the lid - it’ll last for years!
P.S We like to stir a big dollop through bacon and brie risotto - it’s lush!