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
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
CRANBERRY SAUCE WITH PORT & STAR ANISE
Star anise gives this classic sauce a really Christmassy flavour, and a contemporary update
Provided by Tony Tobin
Categories Condiment, Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
- Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
- Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
- To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.
Nutrition Facts : Calories 51 calories, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
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.
CRANBERRY SAUCE
Provided by Food Network
Categories condiment
Time 26m
Yield Approximately 2 pints
Number Of Ingredients 8
Steps:
- Wash cranberries and set aside.
- Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
INSTANT POT® PORT CRANBERRY SAUCE
Looking to spice up your cranberry sauce this holiday? Add port to your Instant Pot® cranberry sauce for a sweet fabulous flavor.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Combine cranberries, sugar, port, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
- Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 10.9 mg, Sugar 23.6 g
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
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.
CRANBERRY SAUCE WITH PORT AND DRIED FIGS
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fig Port Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
CRANBERRY ORANGE & PORT SAUCE
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
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!
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.
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