Ingredients

• 2.5cm piece of  ginger, peeled and finely shredded into matchsticks
• 1 large orange
• 150g golden caster sugar
• 600g fresh or frozen cranberries
• a good splash of Tawny Port

Method

1.  Use a  micro-plane  to zest the orange.
2. Halve and juice the orange.
3. Put the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel.
4. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port.
5. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture.
6. Leave to cool and put into clean jars