| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
|
|
A; (12-ounce) bag of |
|
|
; cranberries, picked |
|
|
; over |
| 1 1/2 |
c |
Sugar; or to taste |
| 1 |
c |
Tawny Port |
| 1 |
ts |
Freshly grated lemon zest |
| 2 |
tb |
Fresh lemon juice; or to taste |
INSTRUCTIONS
In a large saucepan combine the cranberries, the sugar, the Port, the zest,
and the lemon juice, simmer the mixture, stirring occasionally, for 15 to
20 minutes, or until the berries have burst and the mixture has thickened,
and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative
mold and chill it, covered, for at least 3 hours or overnight. Run a thin
knife around the edge of the mold, dip the mold into warm water for 10
seconds, and invert it onto a serving plate.
Serves 8.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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