150g dried cranberries
grated rind and juice of 2 oranges
half a pint of ginger wine
1 teaspoon ground ginger
4 tablespoons dark brown sugar
2 teaspoons arrowroot
Place everything except the arrowroot in a pan and slowly bring to the boil, stirring occasionally. Cover and simmer for about 15 minutes until the cranberries are tender but not mushy. Meanwhile, mix the arrowroot with a little water, tip it into the pan and keep stirring until the mixture thickens.
Next time: Gravy. Make it ahead to save you time and last minute lumpy gravy disaster.