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:

https://lululemonandlace.com/recipes/comfort-foods/chicken-stuffed-with-blue-cheese-cranberry-wrapped-in-pancetta/

It is a versatile sauce and can be eaten with almost anything……..this batch was eaten in one evening!

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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.

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Cook for around 5-8 minutes then remove the rosemary sprigs carefully.  You do not want to overpower the flavour of the cranberries.

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remove the rosemary sprigs carefully

Let this simmer for around 15-20 minutes or until it has reduced and thickened.  That’s it!!

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Pop into sterilised jars if storing or into a nice dish if serving up right away.

cover 2

cover 1

and nearly gone!

Enjoy xxx

PRINTER FRIENDLY OPTION

Cranberry Sauce with Rosemary and Port

cover 2

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

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