Cranberry Port Sauce

Author: Canadian Living

Preserving is one of the easiest make-ahead projects when it comes to making gifts, and cranberry sauce is welcomed because... what else would you serve with turkey? One batch makes enough for four households.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: January 2003

Ingredients

  • 2 bags fresh cranberries
  • 2 bags frozen cranberries
  • 1 3/4 cup granulated sugar
  • 1 cup water
  • 3/4 cups port

Method

In saucepan, bring cranberries, sugar and water to boil; boil until berries pop and form sauce, about 7 minutes. Stir in port and return to boil; boil until thickened and sauce darkens and clears, about 2 minutes.

Pour into four sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes. Transfer to rack; let cool. (Make-ahead: Store in cool, dark place for up to 1 year.)

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 59.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 14 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Port Sauce

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