Port Cranberry Sauce With Juniper Recipes

PORT & CRANBERRY SAUCE WITH JUNIPER

Port & cranberry sauce with juniper image

Ten minutes and four ingredients are all you need to whip up a homemade accompaniment for roast dinners, cheese and meat

Provided by Sara Buenfeld

Time 10m

Number Of Ingredients 4

Ingredients

150ml port
100g soft brown sugar
10 juniper berries finely chopped
300g pack fresh or frozen cranberry

Steps:

Tip all the ingredients into a pan and bring to the boil, stirring every now and then. Simmer for 5 mins, until the berries soften but still look whole. Tip into a bowl and leave to cool - it really is as simple as that.

Nutrition Facts : Calories 81 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber

PORT WINE CRANBERRY SAUCE

Port Wine Cranberry Sauce image

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

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1/4 cup port wine or grape juice
2 teaspoons cornstarch
2 tablespoons cold water

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.

PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES

Pepper-Seared Venison with Cranberry Port Wine Sauce, Creamy Polenta and Chanterelles image

Provided by Food Network

Number Of Ingredients 18

Ingredients

1/4 cup dry cranberries
1 cup ruby port
1 1/2 pounds center cut venison loin, trimmed
3/4 cup crushed mixed peppercorns
1 tablespoon crushed juniper berries
Salt, to taste
1/4 cup clarified butter
1 teaspoon chopped shallot
1/2 cup venison stock reduction (demi-glace)
2 tablespoons currant jelly
4 ounces unsalted butter
2 cups milk scalded with 1 cup cream
1 sprig thyme
2 bay leaves
1 cup instant polenta
Salt and white pepper, to taste
Chanterelles, for garnish
Red cabbage braised with cider, balsamic and caraway, for garnish

Steps:

Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.

JELLIED CRANBERRY AND PORT SAUCE

Jellied Cranberry and Port Sauce image

Categories Sauce Christmas Thanksgiving Low Sodium Cranberry Lemon Port Chill Gourmet

Yield Serves 8

Number Of Ingredients 5

Ingredients

a 12-ounce bag of cranberries, picked over
1 1/2 cups sugar, or to taste
1 cup Tawny Port
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice, or to taste

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.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Brown Sugar and Port Cranberry Sauce image

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

Ingredients

1 (12 ounce) bag fresh cranberries
¾ cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine

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

CRANBERRY SAUCE WITH PORT

Cranberry Sauce With Port image

Make and share this Cranberry Sauce With Port recipe from Food.com.

Provided by R.Rowand

Categories Sauces

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) bag cranberries
1 cup port wine
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Steps:

In a 2-quart sauce pan heat all ingredients to boiling over high heat, stirring occasionally.
Reduce to medium heat and cook uncovered till most of the cranberries pop about 5 to 8 minutes, stirring occasionally.
Spoon sauce into serving bowl cover and refrigerate until well chilled about 3 hrs or up to 4 days.
Mixture will thicken as it cools.

Nutrition Facts : Calories 140.2, Fat 0.1, Sodium 3.6, Carbohydrate 28.1, Fiber 2.1, Sugar 22.8, Protein 0.2

CRANBERRIES AND PORT WINE

Cranberries and Port Wine image

Provided by Marian Burros

Categories condiments, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

12 ounces cranberries
7 to 8 tablespoons sugar
1 cup Port wine
1/4 teaspoon cinnamon
1 cup diced orange sections

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

Cranberry Sauce with Port and Cinnamon image

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

Ingredients

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar

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.

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