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Ingredients: 
•    500 grams fresh or frozen cranberries
•    300 millilitres ruby port (optional)
•    20 grams caster sugar
•    130 millilitres fresh orange juice (or use apple juice)
•    1 teaspoon corn flour
•    1 teaspoon English mustard powder
•    1 teaspoon lemon juice
•    pinch of ground cloves
•    80 grams sultanas
•    60 grams flaked almonds
•    1 tablespoons grated orange rind
•    1 teaspoons grated lemon rind
•    pinch of salt

Method:
1.    Put the cranberries, port, sugar and orange juice in a pan and cook on a low heat for ten minutes or until the fruit bursts.
2.    Mix the cornflour, mustard, lemon juice and cloves together in a cup with a tiny bit of water to make a paste.
3.    Add the paste into the berry mixture and mix through on a low heat.
4.    Add the sultanas, almonds, orange & lemon rind and a pinch of salt, and simmer for five minutes, insuring all is cooked through.
5.    Then put your sauce a small dish or bowl and keep in the fridge until its Turkey eating time!

Recipe provided by @rubiesintherubble for #FoodSavvy Norfolk & Suffolk