Remove the foil from the turkey. By browsing this site you accept cookies used to improve and personalise our services and marketing, and for social activity. Wrap up the cheese in tin foil and place in the oven. Scatter over some cranberries.
Bring to the boil, then cook over a high heat, stirring occasionally, for 4 mins or until the mixture has reduced to a thick sauce. Boil for 10 minutes until the skins start to burst. Baste with the cooking juices, then roast, uncovered, for a further 40 mins, basting halfway through. Stir until sugar has dissolved. Put the cranberries into a pan with 5 tablespoons of water.
Bring to the boil, lower the heat and leave to ‘bubble’ for 5 to 8 minutes until thickened.
Add the sugar, orange juice, rind and port. Mix the cranberry sauce and port in a small pan and season with black pepper. Bake for 20 minutes, until the cheese is soft and gooey all the way through and the cranberries have started to burst a little.