cranberry and orange saucerating:
by Nigel Slater
340g fresh cranberries
an organic orange
75g unrefined sugar
6 juniper berries
4 tablespoons port
put cranberries in stainless steel saucepan. With a sharp knife or a sharp peeler, remove strips of orange peel from the entire orange, taking care not to include any pith. Cut into the finest possible strips. Add to the cranberries with the sugar. Squash each juniper berry flat and add to the cranberries with the juice of the orange. Bring to the boil, then simmer for about five minutes, until the berries burst. Pour in the port, then leave sauce to cool.
you can serve the sauce hot or cold - delicious both ways.