4oranges250 ml (1 cup)ruby port110 gm (½ cup)caster sugar1 tsphot English mustard220 gmfrozen cranberries
Peel rind from 2 oranges thinly and cut into julienne. Blanch in boiling water, drain and repeat. Set aside. Segment oranges, reserving juice. Place segments into a bowl and set aside. Combine juice, rind, port, sugar and mustard in a saucepan, stir to combine and bring to the boil over medium heat, then cook for 15 minutes or until reduced to 1/3 cup. Add berries and cook for 5 minutes or until berries are tender, pour over oranges and cool.