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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