Port Wine Cranberry Sauce - Silky And Smooth

1. 1

   Put all the ingredients in a non reactive pan and mix well over high heat, stiring continuously to dissolve the sugar. When it reaches boiling point turn off the heat and let marinate overnight.

2. 2

   Put the pan back over medium heat and when it reaches boilng point, reduce heat and simmer for 15 minutes, stirring occasionally - the berries will all pop open and release their juice. The sauce will thicken due to the high content of pectin that the cranberries have.

3. 3

   Put a medium mesh sieve over a bowl, pour the cranberry sauce in 2 or 3 goes, pressing the sauce with the back of a small ladle to get all the juices out. You will have a silky smooth sauce.

4. 4

   Put the sauce back in the pan, bring it to a boil, remove from the heat, add the lime juice, stir and fill the jars.

5. 5

   Serve with turkey on Thanksgiving Day or with roast pork and keep some to serve with chocolate desserts and vanilla ice-cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.