Port Cranberries Recipes

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely., Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal., Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool., In a small bowl, combine glaze ingredients; drizzle over cookies.

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.

Steps:

• Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
• Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
• Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

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.

Steps:

• Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
• Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.

Steps:

• Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
• Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
• Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.

Steps:

• Bring port and cinnamon stick to boil in a saucepan.
• Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
• Add fresh berries, water, sugar.
• Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
• Discard cinnamon stick and serve at room temperature.

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!