half a cup each of dried cranberries and dried sorrel
a large pinch each of dried ginger, ground allspice, ground cinnamon
3 or 4 cardamom pods (cracked)
the zest and juice of one orange
3 tablespoons of rum
2 tablespoon of brown sugar
Put all the ingredients in a saucepan and pour in enough water to cover them. Cover the pan and cook everything on a slow simmer for 30 minutes (by which time the cranberries will have plumped, and a syrup will have formed).
Leave the mixture to cool for a while. Remove the cardamom pods and then put everything in a blender and blend the mixture until smooth (or a little chunky - whichever way you like it).
You can store it in the fridge for two or three weeks. I'm going to use it as chutney for my turkey, and I think I'll put a little in the bottom of my creme brulee.