Port Wine Cranberry Sauce Taste Of Home Food

CRANBERRY SAUCE

Steps:

• Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.

RED WINE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

PORT WINE CRANBERRY SAUCE (TASTE OF HOME)

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.

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

CRANBERRY PORT SAUCE WITH THYME

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.

CRANBERRY SAUCE WITH PORT AND CINNAMON

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.

FLAVORFUL CRANBERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine. , Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm. , Unmold onto a serving plate. Garnish with mint if desired.

CRANBERRY PORT SAUCE

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.

SIMPLE PORT & CRANBERRY SAUCE

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.