Cranberries and Port Wine Condiment
"We love this combination of tart berries, heady port and bursts of flavor from the ginger. This recipe is from my father-in-law. Thanksgiving would not be the same without it! "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (98.2 g)
- Calories 614
- Total Fat - 56.6 g
- Saturated Fat - 22 g
- Cholesterol - 59.4 mg
- Sodium - 124.9 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 0.4 g
- Sugars - 16.9 g
- Protein - 7.1 g
- Calcium - 150.2 mg
- Iron - 0.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash cranberries and place in a medium saucepan with the sugar, port and cinnamon. Bring to a boil over high heat.
Step 2
Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
Step 3
Stir in the slivered ginger. Remove from heat and chill overnight. Delicious with roast turkey or pork.
Step 4
Keeps in the refrigerator for about one week (if there is any leftover).
Tips
No special items needed.
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