Makes 1 jar

400g fresh cranberries

1 star anise

1 stick cinnamon

2 strips orange zest and the juice of 1 orange

1 bay leaf

125g muscovado sugar

50ml port

1. Place everything into a saucepan and simmer for 20 minutes until all the cranberries have broken down.

2. Stir while simmering to prevent any of the cranberries or the sugar sticking to the bottom of the pan. If you feel you need to add a little liquid while the cranberries cook, do so. This can be water, port or more orange juice.

3. Leave to cool before placing in a Kilner jar, ready for Christmas. It is better eaten a few days after making, to let all the flavours infuse.

TINY BOOZY TRIFLES

Make 6-8 mini glass/small tumbler trifles or 1 large trifle to serve 6-8

300g Swiss roll, Madeira cake or sponge fingers

1 packet raspberry jelly, to make 500ml of jelly

100ml sherry or Madeira wine

125g fresh raspberries

300ml thick custard

4 leaves gelatine

125ml fresh whipping or double cream

Seeds from 1 vanilla pod or 1 large tsp vanilla bean paste

75g icing sugar

100g mascarpone cream

Freeze-dried raspberries to garnish

1. Slice the sponge of your choice and line the bottom of either your glasses or bowl with it.

2. Prepare the jelly and leave to cool slightly.

3. Pour all the sherry or Madeira wine over the sponge, followed by the cooled jelly. Add in all the raspberries and leave to set in the fridge. If you are making your own custard, do so now.

4. Soak the gelatine in cold water until soft. Heat your custard, squeeze out the gelatine and melt into the custard. Leave to cool slightly.

5. Once the jelly has set, pour over the custard and leave to cool and set.

6. While the custard is setting, whip the double cream with the vanilla seeds and the icing sugar until in firm peaks. Beat the mascarpone cream and fold gently into the mixture.

7. When the custard is completely set, pipe over the whipped cream and dust with freeze dried raspberries.

DRUNKEN MULES (ROSEMARY AND CINNAMON)

MAKES 4 RATHER LARGE SERVINGS

2 limes

2 tbsp brown sugar

6 sprigs of rosemary (4 for garnish)

5 sticks of cinnamon (4 to use as straws)

300ml spiced rum

150ml cloudy apple juice

150ml spicy ginger beer

Crushed ice

4 strips of orange peel (optional)

1. In a cocktail shaker place the limes, cut into wedges, the sugar, 2 sprigs of rosemary and 1 stick of cinnamon.

2. Squash the ingredients together using a cocktail muddler or the end of a rolling pin.

3. When it’s all in a bit of a mess, add in the rum, apple juice and ginger beer. Mix well with a few cubes of ice to get it nice and cold.

4. Fill the glasses to the brim with crushed ice.

5. Pour the cocktail through a sieve to remove all the bits and pour the liquid over the ice. Garnish with rosemary, a stick of cinnamon and a strip of orange peel if you fancy

Remember to pick up this issue of Grazia to read the interview with Dominic and Stephanie…

http://www.graziadaily.co.uk/food/gogglebox-christmas-gif-stephanie-and-dominic-parker