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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Cranberry-Port Chutney

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Cranberry-Port Chutney Empty Cranberry-Port Chutney

Post by Lobo Thu 21 Jan 2016, 8:10 pm

Cranberry-Port Chutney Img61l
Cranberry-Port Chutney
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Prep Time: 5 minutes
Cook Time: 20 minutes
This simple cranberry sauce gets an extra depth of flavor from the addition of ruby port.






  • 400

Ingredients:


  • 1 cup (250 ml) ruby port
  • 1 lb. (500 g) fresh cranberries
  • 1 cup (250 g) sugar
  • 1 cup (250 ml) fresh orange juice
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 cinnamon stick

Directions:

In a saucepan over medium-high heat, bring the port to a simmer and cook until reduced by half, about 5 minutes. Add the cranberries, sugar, orange juice, orange and lemon zest and cinnamon stick and stir to combine. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes.

Remove from the heat and let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick, transfer the chutney to a serving bowl and serve. Makes about 2 1/4 cups.

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    Current date/time is Wed 07 Dec 2022, 6:43 pm