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Ingredients

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

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Overall rating

A star rating of 4.6 out of 5.23 ratings
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