Raspberry and Cranberry Sauce

by Gemma Matthews

150g fresh or frozen raspberries
¼ cup orange juice
½ cup cranberry sauce
2 tsp Dijon mustard
1 tsp finely grated orange rind
¼ cup port

1. Puree raspberries, then press through sieve to remove the seeds.
2. Combine in a small pan with orange juice, cranberry sauce and orange rind. Stir over heat until smooth.
3. Add port and simmer for 5 minutes.
4. Remove and allow to cool - the sauce will thicken slightly.

Serve with roast turkey, goose, ham or duck.
Makes 1 cup.