Recipe - Cranberry-Port Sauce For Poultry

1 One half cup Ruby port
1 One half cup Sugar
2 teaspoon Grated lemon rind
1 pn Ground cloves
1 pound Cranberries

In a large heavy saucepan, combine port, sugar, rind and cloves. Bring to a
boil, stirring until sugar is dissolved. Add cranberries; bring to a boil.
Continue boiling, stirring constantly for 5 to 8 minutes or until skins
pop. Remove from heat; let cool. Refridgerate covered for up to 1 week.
Makes about 3 cups of sauce.

Notes from top of recipe: This flavorful sauce goes well with any roast
poultry. Packed in a pretty jar, it also makes a great hostess gift.

Formatted for MasterCook by Mardi Desjardins, Feb 11 1998.

Recipe by: Homemakers Magazine, November 1991

Posted to MCRecipe Digest by Mardi amdesjar@mb.sympatico.ca on Mar 08,
1998