Cranberry Port Sauce Recipes

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.

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.

Steps:

• In a non-reactive saucepan, combine cranberries, port, sugar, orange zest, and gingerroot.
• Bring to a boil over medium-high heat, stirring to dissolve sugar.
• Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until cranberries have popped and the sauce is slightly thickened.
• Discard gingerroot.
• Stir in jelly.
• Let it cool to room temperature before serving.

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.

Steps:

• Combine first 6 ingredients in medium saucepan and 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.
• This recipe yields about 3 1/2 cups.

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.

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!

Steps:

• In a 2-quart sauce pan heat all ingredients to boiling over high heat, stirring occasionally.
• Reduce to medium heat and cook uncovered till most of the cranberries pop about 5 to 8 minutes, stirring occasionally.
• Spoon sauce into serving bowl cover and refrigerate until well chilled about 3 hrs or up to 4 days.
• Mixture will thicken as it cools.

Steps:

• Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.
• Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.
• Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

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.