Port and cranberry glaze

Try this sweet, sticky glaze with lamb, pork, ham, chicken, turkey or duck.

Stir 1/2 cup port, 1/2 cup jellied cranberry sauce, 1 tablespoon balsamic vinegar, 1/4 cup caster sugar, 3 strips orange rind, 2 fresh thyme sprigs, 1 dried bay leaf and 1 cinnamon stick in a saucepan over low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high. Simmer for 8 minutes or until glaze thickens.

Source

1/2 cup port

1/2 cup jellied cranberry sauce

3 strips orange rind

2 fresh thyme sprigs

1 dried bay leaf

1 cinnamon stick

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