Method

Heat the cranberries, port, sugar and orange juice over a medium heat until the cranberries start to soften and burst. Mix the cornflour, mustard, lemon juice and cloves with a little water to make a paste. Stir this paste into the berry mix. Add the sultanas, almonds, orange and lemon zest. Simmer for 5 minutes and remove from the heat. Store in an airtight container in your fridge.

Serve with your Christmas dinner & amaze your guests.

Noel Enright- Sous Chef at The Malton.