Ingredients
3 cups cranberries
1 1/2 cups sugar
1 1/4 cups port wine
1 1/2 tablespoons cornstarch
1/4 cup cold water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Bring berries, sugar& wine to boil. Cook 5-7 minutes or until berries' skins pop. Dissolve cornstarch in cold water and stir into cranberry mixture. Bring to boil, stirring constantly. Pour into hot sterilized jars; seal with lids. Serve warm sauce with pork or poultry.