Cranberry sauce with Rosemary and Port
This recipe is so easy to make and quick, yet tastes delicious. I love to make a massive batch of this and jar it up to eat for a few months after Christmas. It is perfect with your Turkey, or with your cheese board. I also use this in my chicken wrapped in pancetta recipe:
It is a versatile sauce and can be eaten with almost anything……..this batch was eaten in one evening!
This recipe made 1 jar!
Ingredients:
300g fresh Cranberries
250g sugar (granulated or caster is fine)
2 sprigs Rosemary
60ml Port
Method:
Pop everything into a saucepan and bring to a boil.
Cook for around 5-8 minutes then remove the rosemary sprigs carefully. You do not want to overpower the flavour of the cranberries.
remove the rosemary sprigs carefully
Let this simmer for around 15-20 minutes or until it has reduced and thickened. That’s it!!
Pop into sterilised jars if storing or into a nice dish if serving up right away.
and nearly gone!
Enjoy xxx
PRINTER FRIENDLY OPTION
Cranberry Sauce with Rosemary and Port
by Lululemonandlace
Ingredients:
300g fresh Cranberries
250g Sugar (granulated or caster is fine)
2 sprigs Rosemary
60ml Port
Method:
Pop everything into a saucepan and bring to a boil.
Cook for around 5-8 minutes then remove the rosemary sprigs carefully. You do not want to overpower the flavour of the cranberries.
Let this simmer for around 15-20 minutes or until it has reduced and thickened. That’s it!!
Pop into sterilised jars if storing or into a nice dish if serving up right away.
Lulu xxx
