CRANBERRY-PORT RELISH
I love cranberry relish and enjoy this one that's a bit different that the usual stuff. This is a Sunset Potluck Cookbook recipe.
Provided by Hey Jude
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-4 qt.
- pan, combine all ingredients and bring to a boil over high heat, stirring occasionally.
- Reduce heat and simmer, uncovered, until relish is thick and reduced to 3 cups, about 30 minutes; stir often as relish thickens to prevent scorching.
- Let cool.
- This will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 249.4, Fat 0.2, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 51.9, Fiber 2.9, Sugar 41.3, Protein 1
CRANBERRY SAUCE WITH PORT ATND TANGERINE
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
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.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
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
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
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