Port Wine Cranberry Sauce Recipes

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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

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.

PORT WINE CRANBERRY SAUCE (TASTE OF HOME)



Port Wine Cranberry Sauce (Taste of Home) image

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

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

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

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

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

CRANBERRIES AND PORT WINE



Cranberries and Port Wine image

Provided by Marian Burros

Categories     condiments

Time 5m

Yield 8 - 10 servings

Number Of Ingredients 5

12 ounces fresh cranberries
1/2 cup sugar
1 cup port wine
1/4 teaspoon cinnamon
3 tablespoon slivered crystallized ginger

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

CRANBERRY & PORT WINE CHUTNEY



Cranberry & Port Wine Chutney image

Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.-Kristen Weyant, York, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 5 cups.

Number Of Ingredients 7

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups packed brown sugar
1 large onion, chopped
1 cup port wine or cranberry juice
1 medium tart apple, peeled and finely chopped
3/4 cup golden raisins
1/4 cup balsamic vinegar

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally., Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers.

Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 0 protein.

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

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 ATND TANGERINE



Cranberry Sauce with Port Atnd Tangerine image

Provided by Melissa Roberts

Categories     Sauce     Fruit Juice     Citrus     Side     Thanksgiving     Vegetarian     Dinner     Cranberry     Port     Fall     Winter     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Steps:

  • Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

SIMPLE PORT & CRANBERRY SAUCE



Simple port & cranberry sauce image

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

300ml port
175g light muscovado sugar
2 x 250g/9oz packs fresh or frozen cranberries

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

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

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.

CRANBERRY ORANGE & PORT SAUCE



Cranberry Orange & Port Sauce image

This is a rich and sweet cranberry sauce. Great for the holidays. It is flavored with orange, but has no bitter orange peel, unlike traditional cranberry-orange relish. The port adds substantial complexity to the background.

Provided by - Carla -

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

12 ounces cranberries, washed and drained
2 oranges, juice and zest of ((1/3 cup fresh orange juice)
3/4 cup sugar
2/3 cup port wine (good quality)

Steps:

  • Place the cranberries and the zest and juice of the oranges in a saucepan.
  • Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
  • Stir in the sugar and port and cook gently until sauce becomes pulpy.
  • Let cool to room temperature, then pour into mold and refrigerate.
  • Enjoy!

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