Boozy Cranberry Sauce

340g Cranberries
200g Sugar
1/2 cup Port
2 Tablespoons Dry Sherry

Wash cranberries and put in a jam pan with port.  Bring to the boil and cook on medium heat for 5 minutes until cranberries are soft.  Add sugar and cook on high heat for further 10 minutes.  Add sherry and stir.  Put in sterelized jars.  These quantities makes 2x250ml jars.  Will keep for 1 year but if opened you must refrigerate.
Serve with cold meats cheese and biscuits.