Simple port & cranberry sauce
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 151 | |
| fat | 0g | |
| saturates | 0g | |
| carbs | 29g | |
| sugars | 30g | |
| fibre | 2g | |
| protein | 0g | |
| low in | salt | 0.02g |
Ingredients
- 300ml port
- 175g light muscovado sugar
- 2 x 250g/9oz packs fresh or frozen cranberries
Method
- STEP 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.
Goes well with
Recipe from Good Food magazine, December 2006
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