Serve a baked potato with your main course. Fill this steaming hot potato baked in the skin with a homemade cranberry compote. Tastes wonderful with chicken, turkey or game.
Scrub the potatoes, pat them dry and wrap them in aluminium foil. Place the potatoes in the oven and bake them until soft and tender in about 50 minutes.
Meanwhile, prepare the cranberry compote. Bring the cranberries with the wine (or water), caster sugar, vanilla extract and cinnamon stick to the boil in a pan. Simmer on a low heat for 5 minutes, remove from the heat and leave to cool.
Unwrap the potatoes from the aluminium foil. Slice open the potatoes and push the halves apart. Spoon the cranberry compote into the centre of the potatoes and garnish with some parsley.
