Homemade Cranberry sauce

• 275g fresh cranberries
• 200g sugar
• 250ml port
• 250ml cranberry juice
• 2 leaves of gelatine

Put the sugar and portinto a Tefal 18cm saucepan and heat until the sugar dissolves. Dissolve the gelatine in cold water as directed on the packet. Reduce the heat to simmer and stir in the cranberries, cranberry juice and gelatine. Cover and simmer gently for 30 minutes, stirring occasionally,until the cranberries burst open. Leave to cool and serve with turkey, poultry or game.