This classic cranberry sauce recipe bursting with citrus flavours is an essential part of Christmas dinner.
Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.
Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.
Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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