Scarlet Confit

By Mary Berry

Serves 20

450g (1lb) fresh or frozen cranberries
225g (8oz) granulated sugar
Finely grated zest and juice of 1 orange
50ml (2 fl oz) port
50ml (2 fl oz) cider vinegar
2 tbsp Cointreau
A large pinch of ground allspice
A large pinch of ground cinnamon

Here’s how to make it......
Measure all the ingredients into a shallow AGA casserole.

Bring to the boil, cover with a lid and place in the simmering oven for 1 hour. Don’t worry if it looks a little runny; it thickens when it cools.