| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bird, Miscellaneo, Sauces and | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Ruby port |
| 1 1/2 | c | Sugar |
| 2 | ts | Grated lemon rind |
| 1 | pn | Ground cloves |
| 1 | lb | Cranberries |
INSTRUCTIONS
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@mb.sympatico.ca> on Mar 08, 1998
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