I have tried various recipes for cranberry sauce and this is definitely the best one so far. Not only does it taste good but it freezes really well so it can be made up to 2 months in advance.
200 g fresh cranberries
100 g light muscovado sugar
6 tablespoons port
Squeeze one clementine and put the juice in a pan with the cranberries, sugar and port.
Cook for 5 minutes until the cranberries start to soften and burst.
Separate the other clementine into segments, removing as much white pith as possible without damaging the fruit.
Cut the segments in half and add to the cranberries. Cook for a further 2 minutes.
Allow to cool then store in the fridge until ready to use. Can be frozen for up to 2 months.