| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bird, Miscellaneo, Sauces and | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Ruby port |
| 1 1/2 | c | Sugar |
| 2 | t | 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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 2517
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 20.1mg
Potassium: 208.7mg
Carbohydrates: 625.2g
Fiber: 26g
Sugar: 299.7g
Protein: <1g