Cranberry Puree
Sauces
Ingredients
1/2 package fresh cranberries (12 oz. Bag)
2 oz. Port wine
1 tablespoon granulated sugar
pinch of cinnamon
Instructions
In a saucepan, combine the cranberries, port wine, and the sugar. Simmer over medium heat for 10 minutes until cranberries burst and mixture starts to thicken. Remove from heat and let cool for a while. Puree in a blender or food processor. Strain sauce and hold warm. Ladle soup into bowl and top with cranberry puree. Drizzle or dot with a spoon. Use about 1 or 2 tablespoons for each bowl.
Notes
Associated Recipes
Butternut Squash Soup
Yield
Source
Rhonda