Simple port & cranberry sauce

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

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1. 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.

Per serving

151 kcalories, protein 0g, carbohydrate 29g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.02 g

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• Recipes

  09 November 2007

  Recipes rated this recipe

  

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• Nunnsy

  02 December 2007

  Nunnsy rated and commented on this recipe

  

  I used demerara sugar and half the port (too good a vintage to use it all!) and made up the rest with orange juice and water. Lovely flavour and colour but it did not thicken as much as I would have hoped. Will use less liquid next time. In the freezer to use on Christmas Day!

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• KJS

  28 December 2007

  KJS rated and commented on this recipe

  

  Very tasty - excellent with turkey

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• sheepcat

  08 January 2008

  sheepcat rated and commented on this recipe

  

  Perfect when made as instructed with all the Port! So easy and a wonderful flavour and texture, the easiest and best sauce I have made.

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• Patricia

  07 December 2008

  Patricia rated and commented on this recipe

  

  I made this recipie last year and this and put it in the freezer to have ready for Christmas day.It is lovely .I have made a double quantity this year so i have enough to have with cold meats and pickles.

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• Izabela

  08 December 2008

  Izabela commented on this recipe

  Fantanstic flavours and so easy to make.

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• Porri

  21 December 2008

  Porri rated and commented on this recipe

  

  Lovely, so easy and great sounds as the little cranberries burst their skins whilst cooking :o)

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Ingredients

• 300ml port
• 175g light muscovado sugar
• 2 x 250g packs fresh or frozen cranberries

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 300ml port
• 175g light muscovado sugar
• 2 x 250g packs fresh or frozen cranberries

Per serving

151 kcalories, protein 0g, carbohydrate 29g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.02 g

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