Simple port & cranberry sauce
- Sara Buenfeld
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Serves 8 - 10
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.7 out of 5.31 ratingsRate
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The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Easily halved
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 300ml port
- 175g light muscovado sugar
- 2 x 250g/9oz packs fresh or frozen cranberries
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Nutrition: per serving
-
kcal151
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fat0g
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saturates0g
-
carbs29g
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sugars30g
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fibre2g
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protein0g
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salt0.02g
low
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Method
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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.
Recipe from Good Food magazine, December 2006
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A star rating of 4.7 out of 5.31 ratings
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