Best Port Wine Cranberry Sauce Recipes
PORT WINE CRANBERRY SAUCE
This crimson sauce has just the right amount of tartness to complement poultry, pork and game. -Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 0 protein.
PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.
PORT WINE CRANBERRY SAUCE (TASTE OF HOME)
Oh wow. Love the tartness--goes well with any poultry, pork, or game. Recipe courtesy of Taste of Home 2008 Holiday Celebrations Cookbook.
Provided by AmyZoe
Categories Sauces
Time 45m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cranberries, sugar, and wine or grape juice.
- Cook over medium heat for 10 to 12 minutes or just until berries begin to pop.
- Combine cornstarch and water and stir in cranberry mixture.
- Bring to a boil and cook and stir for 2 minutes or until the berries pop and sauce is thickened.
- Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 209.8, Fat 0.1, Sodium 2.8, Carbohydrate 51.6, Fiber 3, Sugar 44.9, Protein 0.3
CRANBERRY PORT WINE SAUCE
This is an awesome condiment or sauce. Not only good with turkey, chicken or pork it is amazing warm on ice cream or pound cake. My sister made this every year to give to co workers around the holidays. Nice to make anytime of the year. Recipe from my sister Sharon (1938-2004)
Provided by Donna Farley
Categories Other Sauces
Time 20m
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan over medium heat add cranberries, sugar and port wine.
- 2. heat to boiling ~ reduce heat, cover and simmer 5 minutes.
- 3. mix 1/4 cup cold water and 4-1/2 teaspoons corn starch until smooth. Stir into cranberry mixture.
- 4. cook until thickened.
- 5. you can put into 1/2 pint canning jars. i have not water bathed it but has kept in the fridge for some time and freezes well.
PORT WINE CRANBERRY SAUCE
Categories Condiment/Spread Fruit Christmas Vegetarian Quick & Easy Dinner Simmer
Yield 8
Number Of Ingredients 6
Steps:
- combine all ingredients except cranberries in 2 qt sauce pan and simmer until reduced by 1/2. Add cranberries and cook until cb. begin to pop. cool and serve.
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