Cranberry Port Sauce

Serves: 
1-1/4 cups
What You Need: 
  • 2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1/4 cup orange juice
  • 1/4 cup port wine
  • 1/4 cup seeded, diced pickled banana peppers
  • 1 tablespoon grated orange peel

 

In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low; simmer, uncovered, 5 to 10 minutes or until mixture is thickened, stirring occasionally.

Serving suggestion: Spoon sauce onto each plate to form a pool. Place chicken, turkey or fish fillet on the pool.

© 2012, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.