By Kit Chapman
To make the sauce, melt the butter and sweat the shallots for 3 minutes. Add the cranberries and sugar and sweat for a further 3 minutes. Deglaze the pan with the port and reduce by two-thirds. Add the demi-glace and orange zest and reduce to a light syrup. Pass through a fine sieve and keep warm.
Make the pasta by combining all the ingredients except the oil, to form a smooth dough. Be