Jellied cranberry and port sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (12-ounce) bag of | ||
| ; cranberries, picked | ||
| ; over | ||
| 1½ | cup | Sugar; or to taste |
| 1 | cup | Tawny Port |
| 1 | teaspoon | Freshly grated lemon zest |
| 2 | tablespoons | Fresh lemon juice; or to taste |
Directions
In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.
Serves 8.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.