This Stilton and cranberry stuffed mushroom recipe is useful to use up Christmas leftovers. I made it withcranberry sauce with port and ginger, but you can use your own, just add a drop of Port to it. If you want to use up raw cranberries, cook them for 5 minutes with a drop of orange juice, little sugar and port until you get a thick sauce.  Let it cool a bit and you’re ready to use it with the recipe. Serve it with a crispy salad.