Port Wine Cranberry Sauce Recipe
This crimson-colored sauce has just the right amount of tartness to complement poultry, pork and game.—Taste of Home Test Kitchen
- 1 package (12 ounces) fresh or frozen cranberries
- 1-1/4 cups sugar
- 1/4 cup port wine or grape juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1. In a small saucepan, combine the cranberries, sugar and wine or grape juice. Cook over medium heat for 10-12 minutes or just until the berries begin to pop. Combine cornstarch and water until smooth; stir into cranberry mixture.
- 2. Bring to a boil; cook and stir for 2 minutes or until the berries pop and sauce is thickened. Serve warm or cold. Refrigerate leftovers. Yield: 2 cups.
1/4 cup equals 155 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 38 g carbohydrate, 2 g fiber, trace protein.
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