Jellied Cranberry and Port Sauce
Total Steps
1
Ingredients
5
Tools Needed
2
Ingredients
- 2 tablespoon fresh <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a> or to taste
- 1 teaspoon freshly grated <a href="/food/NMZYZYB2/lemons">lemon</a> zest
- 1 cup <a href="/food/LTF6D4XR/tawny-port">Tawny Port</a>
- 1.5 cup <a href="/food/6H6G87VP/sugar">sugar</a> or to taste
- 0 a (12-ounce) bag of <a href="/food/KDQS8P7V/cranberries">cranberries</a>, picked over
Instructions
Step 1
In a large saucepan combine the cranberries, the sugar, the Port, the <a href="/technique/VK4NCZQ8/zest">zest</a>, and the lemon <a href="/technique/QDWRNXYW/juice">juice</a>, <a href="/technique/GFSF4J5F/simmer">simmer</a> the mixture, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has <a href="/technique/LXP6HLBF/thickened">thickened</a>, and let it <a href="/technique/GZFHJC5K/cool">cool.</a> <a href="/technique/NX588QBK/spoon">Spoon</a> the mixture into a lightly oiled 1-quart decorative <a href="/technique/2FC43FFB/mold">mold</a> and <a href="/technique/FK6MC4B6/chill">chill</a> it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the <a href="/technique/2FC43FFB/mold">mold</a>, dip the <a href="/technique/2FC43FFB/mold">mold</a> into <a href="/technique/FVYNJCCW/warm">warm</a> water for 10 seconds, and invert it onto a <a href="/technique/Y6MVNCHX/serving">servi