Spiced Cranberry Compote with Port

Spiced Cranberry Compote with Port

As well as serving with turkey, this is excellent as a component in a fruit starter, for example with ripe melon. It goes superbly well with most cuts of cold meats - it is sensational with traditional spiced beef - and I use a variation of it as a Christmas cheesecake topping: substitute half of the cranberries with blueberries and use ground cinnamon instead of allspice.

• 125g (5oz) granulated sugar 
• 200ml (8 fl oz) orange juice
• 225g (8oz) fresh cranberries
• 1 rounded tsp ground allspice
• 1 tsp of arrowroot 
• 2 tbsp port

Dissolve the sugar in the orange juice in a 1.5 litre Rayburn stainless steel pan on the simmering end of the hotplate and then add the cranberries and spice. Cover, bring to the boil and then partially offset on the hotplate so that the liquid is barely simmering. Poach the until the berries are tender, about 15 minutes. Slake the arrowroot in a little cold water and with the pan off the heat, stir into the sauce. Cook for a minute on the simmering end of the hotplate until it thickens slightly and becomes glossy. Cool and stir in the port before storing in a covered container in the refrigerator.