Method

1. In a saucepan, boil the port and sugar together for a few minutes until the sugar dissolves
2. Quickly reduce the heat to simmer, and stir in the cranberries and pure orange juice
3. Cover and add in the cloves and the grated rinds, simmer for 30 minutes and keep a close eye on the mixture remembering to stir occasionally
4. Simmer until about two-thirds of the cranberries have burst and the rest remain intact
5. Take a spoon and taste a small amount to check it is not too tart, if so add more sugar to taste
6. Remove from the heat to cool, and then serve. Keep any leftovers in a covered bowl in the fridge and use within 3 days