Instructions: 1 Put the berries and sugar in a pan and cook on a low heat, stirring with a wooden spoon until the berries have collapsed in a puree. Turn the heat to low and add the vinegar. Stir and pour in the pan drippings from the roast.

2 Add the zest, orange and cinnamon, boil and simmer gently for 25 minutes, skimming the surface when necessary. Add the whiskey and cook for another five minutes.

3 Take the pan off the fire and whisk in the butter a little at a time.

Season the sauce with salt and pepper and serve at once.

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