Spiced cranberry and redcurrant sauce

Add the cranberries, honey, brown sugar, cassia bark, cloves, ginger, water, orange zest and vinegar to a saucepan and bring to the boil

Cover the pan and simmer, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened

Transfer the sauce to a bowl and allow to cool to room temperature before serving. Alternatively, decant into warm sterilised jars, place the lids on and cool before storing in a cool, dry place