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Add a photoServings: 1
Ingredients
- 1 1/2 c. Ruby port
- 1 1/2 c. Sugar
- 2 tsp Grated lemon rind
- 1 pch Grnd cloves
- 1 lb Cranberries
Directions
- In a large heavy saucepan, combine port, sugar, rind and cloves. Bring to a boil, stirring till sugar is dissolved. Add in cranberries; bring to a boil.
- Continue boiling, stirring constantly for 5 to 8 min or possibly till skins pop. Remove from heat; let cold. Refridgerate covered for up to 1 week.
- Makes about 3 c. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 749g | |
| Calories 1369 | |
| Calories from Fat 6 | 0% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 396mg | 11% |
| Total Carbs 355.15g | 95% |
| Dietary Fiber 21.1g | 70% |
| Sugars 317.87g | 212% |
| Protein 1.83g | 3% |
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