Cranberry, Port and Orange Sauce
Originally created to complete the Inner Pickle family Christmas table (and our transatlantic friends' Thanksgiving tables) this is a serious sauce. Now we enjoy it year round on any poultry. A real favourite is roasted duck breast topped with this sweet and sour perfection. Enough booziness and spice to work with the fattiness of the duck. Works really well with game pies and soft cheeses (think cheesecake).