Spiced Mandarin Cranberry Sauce with Port
Try this Spiced Mandarin Cranberry Sauce with Port recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 12 ounces fresh cranberries
- 1/2 teaspoon allspice
- 1/5 cup sugar
- 1 cup toasted pecan halves
- 11 ounces canned mandarin oranges drained (i used canned, but you can also use fresh if you want to remove all the membranes, which i've done.)
- 1/4 cup port
- Carbohydrate 8.37765696973333 g
- Cholesterol 0 mg
- Fat 0.0874679267266667 g
- Fiber 2.64235607173157 g
- Protein 0.250435446846667 g
- Saturated Fat 0.010274395082 g
- Serving Size 1 1 Serving (123g)
- Sodium 1862.52490293777 mg
- Sugar 5.73530089800176 g
- Trans Fat 0.031021561252 g
- Calories 42 calories
Combine all ingredients except port in a medium saucepan over medium low heat. Cover and cook, stirring occasionally, until most of the cranberries have "popped" and released their juices, about 10 minutes. Add port, stir completely and chill.
