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.
PORT WINE CRANBERRY SAUCE (TASTE OF HOME)
Oh wow. Love the tartness--goes well with any poultry, pork, or game. Recipe courtesy of Taste of Home 2008 Holiday Celebrations Cookbook.
Provided by AmyZoe
Categories Sauces
Time 45m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209.8, Fat 0.1, Sodium 2.8, Carbohydrate 51.6, Fiber 3, Sugar 44.9, Protein 0.3
PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.
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
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!
CRANBERRIES AND PORT WINE
Provided by Marian Burros
Categories condiments
Time 5m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
- Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 16 grams
CRANBERRY & PORT WINE CHUTNEY
Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.-Kristen Weyant, York, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally., Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 0 protein.
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
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
JELLIED CRANBERRY AND PORT SAUCE
Categories Sauce Christmas Thanksgiving Low Sodium Cranberry Lemon Port Chill Gourmet
Yield Serves 8
Number Of Ingredients 5
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.
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.
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