Tip the port and sugar into a pan and bring
to the boil. Add the cranberries, then cook
for 5 mins for frozen and 8-10 mins for fresh
until tender, but holding their shape. The
sauce will thicken as it cools. Will keep in the
fridge for 1 week or freeze for up to 6 weeks.
Thaw for 2 hrs or overnight before serving.