Cranberry-port sauce for poultry

1 Servings

Ingredients

Quantity Ingredient
1½ cup Ruby port
1½ cup Sugar
2 teaspoons Grated lemon rind
1 pinch Ground cloves
1 pounds Cranberries

Directions

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

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