cranberry, ginger and cinnamon saucerating:
350g brown sugar
5cm piece ginger root, peeled and grated
zest the orange into a medium saucepan. Chop the rest of the orange and tip into the pan. Add the remaining ingredients and simmer until the cranberries burst.
continue to cook for about 10-15 minutes, until the mixture becomes a puree. Remove from the heat and leave to cool. Remove the cinnamon stick.
spoon into sterilised jars and store until ready to use, or freeze in a plastic container until required.