100ml (3½fl oz) freshly squeezed orange juice 25ml (¾fl oz) port 250g (9oz) cranberries (fresh or frozen) First make the cranberry sauce. Put the sugar, juice and port in a pan and bring to the boil. Add the cranberries, lower the heat and simmer for 6 minutes, or until they start to break down. Frozen ones will take a little longer. Stir, transfer to a container and chill for a few hours. The sauce will keep for 7 days in the fridge. Preheat the oven to 200°C/fan 180°C/gas 6. Line a 1kg loaf tin with baking parchment. Soak the dried cranberries in hot water for 5 minutes and then drain.