Cranberry Port Sauce With Thyme Recipes

CRANBERRY SAUCE WITH PORT

Steps:

• Place all of the ingredients into a small saucepan.
• Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
• If you like a smoother sauce, use a potato masher to crush the cranberries.
• Allow the sauce to cool, then cover and refrigerate for up to a week.
• Take out of the fridge for an hour before serving to take the chill off it.

CRANBERRY PORT SAUCE

Steps:

• Bring port and cinnamon stick to boil in a saucepan.
• Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
• Add fresh berries, water, sugar.
• Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
• Discard cinnamon stick and serve at room temperature.

PORT WINE CRANBERRY SAUCE (TASTE OF HOME)

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.

CRANBERRY PORT SAUCE WITH THYME

Steps:

• Heat the stock in a 2-quart saute pan over medium heat; bring to a simmer.
• Add in the cranberries and sugar; continue cooking for 10-15 minutes until the berries have popped and the sauce has begun to thicken.
• Add in the port and thyme; bring back to a simmer.
• Continue to cook for a few more minutes; turn the heat off.
• The sauce will thicken as it cools; if the sauce becomes too thick, add more stock or more port.