Put the cranberries in a food processor and pulse to break down the berries. If you prefer whole cranberries, either pulse just half of the cranberries or none at all.

Transfer to a saucepan and add the sugar, port and clementine or orange juice.

Using a fine grater, remove the zest from the orange and add to the saucepan.

Remove the skin and pith from the end of the orange using a sharp knife. Sit the orange on a flat end and remove the rest of the skin and peel.

Turn the orange over to ensure all has been removed.

Cut out the segments, leaving the skin behind. I tend to do this over the saucepan to collect any juice.

Add the segments and squeeze the leftover pith to extract all the remaining juice from the orange.

Stir to mix and cook on a moderate heat for 10 – 15 minutes until broken down and slightly thickened. Stir from time to time whilst cooking.

All done – serve warm or at room temperature.