Christmas Calendar 2017- Mulled cranberry & clementine sauce

I this recipe on cranberry sauce in a little recipe booklet from the magazine "Good Housekeeping, which I brought home with me from shopping exhibition to London. I made a few modifications, so it fitted to the amount of available cranberries as well as available ingredients in my kitchen.

Mulled cranberry & clementine sauce: - 4 servings

• 150 g fresh cranberries
• 80 g sugar
• 25 ml port wine
• 75 ml red wine
• 1 cinnamon stick
• 2-3 cm fresh ginger - peel and cut into 4 smaller pieces
• 4 organic clementines - zest of 1 clementine & juice of 4 clementines

1.  Wash the cranberries.
2. Put all the ingredients into medium cooking pot.
3. Bring the ingredients to the boil.
4. Reduce the heat, and let the sauce simmer without lid for 30 minutes, stirring occasionally.
5. Remove ½ the cranberries from the sauce. Remove the cinnamon stick as well as ginger pieces.
6. Blend the remaining ingredients in the cooking pot together.
7. Add the whole cranberries to the blend sauce.
8. Bring the sauce to the boil.
9. Pour the sauce into a serving bowl and served it as a side dish for the turkey breast.