Cranberry Sauce

Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.

Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.

Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with roast turkey or chicken.