Mulled Cranberry and Cherry Sauce

Method

1 Put cranberries, sugar, port, red wine, cinnamon stick, ginger and citrus juices in a pan and bring to the boil. Simmer, uncovered, stirring occasionally, for 30min.
2 With a slotted spoon, remove half the cranberries to a bowl and reserve. Remove the cinnamon stick and ginger and discard. Blend the remaining sauce in a liquidizer until smooth and stir into the reserved cranberries with the orange zest and dried cherries. Spoon the sauce into a serving bowl and serve.

GET AHEAD
Make the sauce up to one month ahead and freeze in an airtight container. To use, thaw overnight at cool room temperature, reheat in a pan over a gentle heat, then spoon into a serving dish and serve.