04 Dec Rosemary-Port Cranberry Sauce
Rosemary-Port Cranberry Sauce
- 1 c. sugar
- 1 c. Port wine
- 2 sprig fresh rosemary
- 2 fresh ginger slices
- 5 c. fresh or frozen cranberries
- 1/3 c. orange liqueur (such as Grand Marnier)
- Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
- Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.
Potassium: 69 mg
Phosphorus: 8 mg
Adapted from Revised by Marianne Meyer, RD, LD