I quite often - not just for Christmas! - make a cranberry mug cake, usually with raw cranberries that I've previously frozen up.. But during the cranberry season, I'll cook them up with a dash of port, orange, spices and erythritol gold to eat cold with creme fraiche. This year I've used some of this mixed in with a mug-cake-in-a-bowl for my Christmas pudding tonight, served with a topping of clotted cream and cinnamon.