Cranberry Sauce / Chutney
1 pakcage (12 ounces) fresh cranberries
1+1/2 cups Sugar
1 Cup Tawny Port
2 Tablespoons Lemon Juice
1 Teaspoon Grated Orange Zest
3 Tablespoons chopped fresh terragon.
Nuts (walnuts) put in half of the sauce if desired. Amount that you would like. Maybe 1/4 cup chopped nuts per 2 cups sauce. I make some of each.
Makes 4 cups.
In a 3 quart saucepan, combine cranberries, sugar, port, lemonjuice and orange zest. Bring to a boil over high heat. Reduce heat and simmer, uncovered, at a low boil stirring occassionally until berries burst and mixture thickens about 15 minutes. Remove from heat let cool to room temperature. Stir in terragon. Transfer to a bowl and, cover with plastic wrap and chill until very cold. Serve and enjoy. This is rather thick and can be eaten alone or with your meal or even on toast or bisquits. Sheryl
Cranberry Sauce Or Chutney
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