Penny’s Mulled Cranberry Sauce

Parmesan-Crumbed Lamb Cutlets


  • ½ tsp. ground ginger
  • 125ml port
  • 100g light muscovado sugar
  • 1 orange – zested and juiced
  • 1 cinnamon stick
  • 500g fresh or frozen cranberries


Put all the ingredients into the stainless AGA saucepot and heat on the simmering plate once the sugar has dissolved move to the boiling plate and allow to boil for about 3-4 minutes,

Allow cooling before serving.

Note: The sauce can be made a week ahead and stored covered in the fridge or alternatively frozen for 1 month.