CRANBERRY SAUCE WITH PORT
Steps:
- Place all of the ingredients into a small saucepan.
- Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
- If you like a smoother sauce, use a potato masher to crush the cranberries.
- Allow the sauce to cool, then cover and refrigerate for up to a week.
- Take out of the fridge for an hour before serving to take the chill off it.
Nutrition Facts : Calories 81 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
PORK TENDERLOIN WITH CRANBERRY SAUCE
Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that's easy enough for everyday and sophisticated enough for entertaining. Pork tenderloins are either sautéed or seared and roasted, then served with a colorful dried cranberry and port, balsamic, thyme-infused sauce. Best of all, you can have an elegant dinner on the table in under 30 minutes!
Provided by (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Categories pork
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the dried cranberries and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.
- Slice each pork tenderloin into 16 medallions. Heat the olive oil in a large nonstick skillet over medium heat. Season the pork with salt and pepper and add to the skillet. Cook until browned on the outside and no longer pink inside, about 3 minutes per side. Transfer to a serving platter, cover and keep warm. (Do not wash the skillet.)
- In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits on the bottom of the skillet. Boil until reduced by half, around 3 to 5 minutes. Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.
- In a small bowl, dissolve the cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the sauce and cook, stirring, until slightly thickened and glossy. Stir in the reserved cranberries and season to taste with salt and pepper. Spoon the sauce over the pork medallions on the serving platter and serve immediately.
CRANBERRY PORT SAUCE WITH THYME
Make and share this Cranberry Port Sauce With Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 25m
Yield 2 3/4 cup
Number Of Ingredients 6
Steps:
- Heat the stock in a 2-quart saute pan over medium heat; bring to a simmer.
- Add in the cranberries and sugar; continue cooking for 10-15 minutes until the berries have popped and the sauce has begun to thicken.
- Add in the port and thyme; bring back to a simmer.
- Continue to cook for a few more minutes; turn the heat off.
- The sauce will thicken as it cools; if the sauce becomes too thick, add more stock or more port.
Nutrition Facts : Calories 591, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.6, Sodium 179.8, Carbohydrate 129.9, Fiber 6.7, Sugar 112.2, Protein 3.7
PORK CHOPS WITH CRANBERRY-THYME SAUCE -CROCK POT RECIPE
Make and share this Pork Chops With Cranberry-Thyme Sauce -Crock Pot Recipe recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
- Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
- Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
CRANBERRY PORT SAUCE
I love port after dinner, and I love to cook dried fruit with it. This recipe is perfect with the dried berries and the combo of dried and fresh is delicious. in this photo i used dried cherries and golden raisins instead of the dried cranberries, very colorful and tasty.
Provided by chia2160
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring port and cinnamon stick to boil in a saucepan.
- Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
- Add fresh berries, water, sugar.
- Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
- Discard cinnamon stick and serve at room temperature.
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