In two hours you can make four holiday gifts to go with roasts, poultry, ham and cheese platters. Choose either white port and white balsamic vinegar, or ruby port and traditional dark balsamic vinegar.
Inspired by the Douro region of Portugal, this pork loin slow cooks with prunes, port and chicken broth to yield a delicious and smooth gravy.
For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar.
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.
Classic English potted cheese is the perfect make-ahead appetizer for a busy party season. If you like, split it between two pots to give as gifts.
Decorated with a colourful mixed peppercorn crust, this pâté makes a festive presentation. It is lighter than most traditional pâtés because it uses light cream cheese instead of butter.
We took a cocktail traditionally made with ruby Port and brandy and lightened it up with white Port and effervescent white wine. Champagne flutes are the prettiest choice for this refreshing aperitif.
For a quick restaurant-steak experience at home, use thick-cut beef medallions, pan-seared and served with this simple sauce. You'll be surprised that it's this easy! Top Sirloin is another lean beef option you can use. Each serving is an excellent source of protein and vitamin D.
Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
