As well as serving with turkey, this is excellent as a component in a fruit starter, for example with ripe melon. It goes superbly well with most cuts of cold meats – it is sensational with traditional spiced beef – and makes a great Christmas cheesecake topping: substitute half of the cranberries with blueberries and use ground cinnamon instead of allspice.
5 oz (125g) granulated sugar
8 fl oz (200ml) orange juice
8 oz (225g) fresh cranberries
1 rounded teaspoon ground allspice
1 teaspoon of arrowroot
2 tablespoons port
1. Dissolve the sugar in the orange juice in an AGA stainless steel pan on the simmering plate* and then add the cranberries and spice. Cover, bring to the boil and cook in the simmering oven* until the berries are tender, about 15 minutes.
2. Mix the arrowroot in a little cold water and stir into the sauce and cook for a minute on the simmering plate* until thickened slightly and glossy. Cool and stir in the port before storing in a covered container in the refrigerator.
* Alternatively, If your AGA model has an induction hob, you can use it to prepare the compote