Cranberry-port sauce for poultry
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Ruby port |
| 1½ | cup | Sugar |
| 2 | teaspoons | Grated lemon rind |
| 1 | pinch | Ground cloves |
| 1 | pounds | Cranberries |
In a large heavy saucepan, combine port, sugar, rind and cloves. Bring to a boil, stirring until sugar is dissolved. Add cranberries; bring to a boil.
Continue boiling, stirring constantly for 5 to 8 minutes or until skins pop. Remove from heat; let cool. Refridgerate covered for up to 1 week.
Makes about 3 cups of sauce.
Notes from top of recipe: This flavorful sauce goes well with any roast poultry. Packed in a pretty jar, it also makes a great hostess gift.
Formatted for MasterCook by Mardi Desjardins, Feb 11 1998.
Recipe by: Homemakers Magazine, November 1991 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 08, 1998