It's that time of year again and cranberries are in demand for both Christmas and Thanksgiving. I like to add some ruby port and orange to this sauce to add a depth of flavour which compliments the tartness of the cranberries. You can make this sauce a couple of weeks in advance of when it's needed, it allows the flavours to mellow and blend together. It also sets really well like a jam, so when using it as a sauce all you need to do is to warm it up in a pan to loosen the mixture