Simple port & cranberry sauce
Serves 8 - 10
Easy
Prep:
Cook:
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
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- 300ml port
- 175g light muscovado sugar
- 2 x 250g/9oz packs fresh or frozen cranberries
Nutrition: per serving
- kcal151
- fat0g
- saturates0g
- carbs29g
- sugars30g
- fibre2g
- protein0g
- salt0.02glow
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.
