Method
1. Pre-heat oven - 180°C / 355°F
2. Heat port wine in a clean large saucepan over high heat
3. Add coconut sugar and boil until liquid has evaporated
4. Add orange to a clean blender jug and blitz until well blended
5. Pour orange juice into the saucepan
6. Add sultanas, dried cranberries, ground ginger, ground cinnamon and ground cloves
7. Cook until thickened - 20 min
8. Add sweet shortcrust pastry to a clean work surface and cut out 9 circles
9. Line a clean cupcake pan with paper cups
10. Add round pastry to the bottom, spoon some filling and top with remaining pastry stars
11. Bake - 20 min, 180°C / 355°F
12. Sprinkle with icing sugar
13. Serve