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(German Braised Rabbit Stew)

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Cranberry-Orange-Port Wine Sauce

Nov 26th, 2012 by Kat | 0

1 cup sugar
1 cup port
4 cups (12-oz package) fresh cranberries
3 navel oranges, sectioned and cut into smallish pieces
a dash of ground cinnamon
a dash of ground cloves

Wash and pick over cranberries. In a saucepan bring to a boil port and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

Remove from heat and add cinnamon and cloves. Cool for about 10-15 minutes before adding sectioned oranges. Cool completely at room temperature and then chill in refrigerator. Sauce will thicken as it cools.

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