PORT WINE CRANBERRY SAUCE
This crimson sauce has just the right amount of tartness to complement poultry, pork and game. -Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 0 protein.
BROWN SUGAR AND PORT CRANBERRY SAUCE
An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h25m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 28.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 24 g
CRANBERRIES AND PORT WINE
Provided by Marian Burros
Categories condiments
Time 5m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
- Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 16 grams
CRANBERRIES AND PORT WINE
Provided by Marian Burros
Categories condiments, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Wash berries, and discard those that are wrinkled.
- Combine berries, sugar and wine, and boil over high heat until sugar has dissolved. Reduce heat, and boil, uncovered, until berries begin to pop, about 5 minutes.
- Stir in cinnamon and orange sections. Remove from heat and chill. Refrigerate at least overnight.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams
CRANBERRY SAUCE WITH PORT AND CINNAMON
Provided by Tina Miller
Categories Sauce Side Christmas Thanksgiving Low Fat Vegetarian Low Cal Cranberry Dried Fruit Spice Port Low Cholesterol Cinnamon Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
- Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
RED WINE CRANBERRY SAUCE
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Time 25m
Yield about 2-1/3 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRIES AND PORT WINE CONDIMENT
This is a delicious condiment that my father-in-law in Chicago makes for our Thanksgiving Feast every year. Port and crystalized ginger give it pungent flavors, therefore most adults love it, most children do not.
Provided by Acerast
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash cranberries and place in a pot with the sugar, port and cinnamon.
- Bring to a boil over high heat.
- Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
- Stir in the slivered ginger.
- Remove from heat and chill overnight.
- Keeps in the refrigerator for about one week (if there is any leftover).
Nutrition Facts : Calories 155.7, Fat 0.1, Sodium 4.8, Carbohydrate 29.5, Fiber 2.9, Sugar 22.2, Protein 0.3
SIMPLE PORT & CRANBERRY SAUCE
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Provided by Sara Buenfeld
Categories Condiment, Dinner, Lunch
Time 20m
Number Of Ingredients 3
Steps:
- Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.
Nutrition Facts : Calories 151 calories, Carbohydrate 29 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Sodium 0.02 milligram of sodium
PORT WINE CRANBERRY SAUCE (TASTE OF HOME)
Oh wow. Love the tartness--goes well with any poultry, pork, or game. Recipe courtesy of Taste of Home 2008 Holiday Celebrations Cookbook.
Provided by AmyZoe
Categories Sauces
Time 45m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cranberries, sugar, and wine or grape juice.
- Cook over medium heat for 10 to 12 minutes or just until berries begin to pop.
- Combine cornstarch and water and stir in cranberry mixture.
- Bring to a boil and cook and stir for 2 minutes or until the berries pop and sauce is thickened.
- Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 209.8, Fat 0.1, Sodium 2.8, Carbohydrate 51.6, Fiber 3, Sugar 44.9, Protein 0.3
JELLIED CRANBERRY AND PORT SAUCE
Categories Sauce Christmas Thanksgiving Low Sodium Cranberry Lemon Port Chill Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.
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