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1 bag (12 oz.) fresh cranberries
2/3 cup ruby port
2 Tbs balsamic vinegar
½ cup golden raisins
¾ cup sugar
1 med. tangerine or 8 kumquats
2/3 cup ruby port
2 Tbs balsamic vinegar
½ cup golden raisins
¾ cup sugar
1 med. tangerine or 8 kumquats
- Heat cranberries, port, vinegar and raisins in saucepan over medium heat until boiling or until cranberries begin to burst.
- Peel & chop tangerine into small sections (make sure to remove any seeds). If using kumquats, peel.
- Add sugar & citrus to saucepan. Simmer uncovered for 20 minutes or until sauce is desired consistency.
(no subject)
Date: 2011-11-19 20:53 (UTC)(no subject)
Date: 2011-11-19 21:41 (UTC)(no subject)
Date: 2011-11-19 21:57 (UTC)(no subject)
Date: 2011-11-20 22:33 (UTC)If I substituted a merlot for the port, would that be OK, or is that like saying "can I substitute Velveeta for goat feta?"
(no subject)
Date: 2011-11-20 22:41 (UTC)I actually wound up making it this time with 1/3 cup tawny port and 1/3 cup sangria, and it came out great, so it's not like no substitutions are acceptable. :)