Elegant Cranberry Port Sauce
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Make this not-as-sweet sauce a few days in advance and store
in the refrigerator. Bring to room temperature, or warm before serving.
Ingredients:
- 12-oz pkg fresh cranberries
- 1/3 cup orange juice
- 1/3 cup sugar
- 1 tsp grated fresh gingerroot
- 1/2 cup ruby Port wine
- 2 Tbsp currant jelly
- 2 tsp grated orange zest
Directions:
In a 4-quart stainless or enamel saucepan, combine cranberries, sugar, Port,
orange zest, orange juice, and gingerroot. Bring to a boil over medium-high
heat, stirring to dissolve sugar. Reduce heat and simmer for 12 – 15 minutes,
stirring frequently until cranberries have popped and sauce is slightly thickened.
Stir jelly into mixture until dissolved, and set aside to cool slightly before
refrigerating or serving.
No time to cook? Make canned cranberry sauce special by adding 1 Tbsp
grated orange zest, 1 tsp freshly grated gingerroot, and 2 tsp Port to a 16-oz
can of whole cranberry sauce.
Makes 2 cups
Per 2.3-oz serving: 72.9 calories (1% of calories from fat); .08g total fat;
.01g saturated fat; 0mg cholesterol; 2.5mg sodium; 15.5g total carbohydrates;
.22g protein
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