Place the cranberries in a pan with the red wine, orange zest and juice, vinegar and honey. Place over a gentle heat and simmer for 8-10 minutes, stirring occasionally, until the cranberries are tender. Taste for sweetness, adding a little more honey if necessary.
Remove from the heat and leave to cool a little.
Meanwhile, peel the oranges and trim away all of the white pith. Slice the oranges into thin round slices and arrange them on a serving plate, overlapping each slice slightly.
Spoon over the warm cranberry relish and top with a generous spoonful of yoghurt.
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