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Delicious with cold meats such as turkey.

Rinse the cranberries and place in a large pan with the water, bring to the boil then reduce the heat and simmer for 30 minutes.
Carefully strain through a muslin bag into a large clean jam pan or bowl. Suspend over the pan and let it drip naturally for 3-4 hours or preferably overnight. Don’t stir the cranberries or help squeeze them through the muslin as this will make your jelly cloudy.
Once the cranberries are strained and you have clear juice, add the port then measure the liquid – it should be 1 litre. If not, make up the amount with water.
Place a saucer in the freezer for 20 minutes.
Add the sugar to the juice in the pan. Cook over a low heat, stirring, until the sugar dissolves. Raise the heat and boil rapidly until it reaches setting point. You can tell this by dropping a little of the jelly onto the chilled saucer, the jelly should form wrinkles when you tilt the plate. Alternatively, wait until it reaches 104°C on a sugar thermometer.
Pour into sterilised jars, push a rosemary sprig into each jar, cover the top with a disc of waxed paper and seal. Allow to cool, label and store in a cool place for up to 3 months. Makes 2 x 450g jars.