Cranberry Sauce With Port Atnd Tangerine Recipes

CRANBERRY SAUCE WITH PORT

Steps:

• Place all of the ingredients into a small saucepan.
• Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
• If you like a smoother sauce, use a potato masher to crush the cranberries.
• Allow the sauce to cool, then cover and refrigerate for up to a week.
• Take out of the fridge for an hour before serving to take the chill off it.

TANGERINE-CRANBERRY SAUCE

Steps:

• Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

CRANBERRY SAUCE WITH PORT ATND TANGERINE

Steps:

• Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY SAUCE WITH PORT & STAR ANISE

Steps:

• Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
• Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
• Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
• To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.

SIMPLE PORT & CRANBERRY SAUCE

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.