400 g cranberries
70 g caster sugar
Juice and zest of 1 orange
1 1/2 inch fresh ginger (or 1/2 tsp ground ginger)
3-4 tbsp Port
4 tbsp pomegranate kernels
Put all ingredients into a saucepan (excluding the Port and cranberries). Cook over a moderate heat for 5 minutes, stirring occasionally, until the sugar has melted and most of the cranberries have exploded, creating a thick sauce.
Allow to cool, then stir through the Port and pomegranate kernels.
Mixture can be frozen (but omitting the pomegranate until ready to serve) in advance, and defrosted overnight in the fridge, if preparing in advance.