Duck Sauce

A special duck sauce made with cranberries, orange and port wine.

This recipe was sent by one of our regular RecipesMania visitors. Use a sauce when attempting new dishes because it adds to the new flavors and stops people from concentrating on a single new taste. Or add to a simple meal for a zestful change of pace. Submitted by David McCarthy, Australia

Ingredients

  • 1 pound (450g) cranberries
  • 4 ounces (120g) superfine or caster sugar
  • Zest of 2 oranges and the segments separated for use later
  • 1/4 pint (150ml) Port wine

Method

Gently boil the cranberries and orange zest in a heavy saucepan, over low heat for 5 minutes, or until the cranberry skins start to split. You only require a small amount of water.

Using a draining spoon, remove the cranberries from the pan and place in a bowl.

Add sugar and port wine to the pan. Keep the heat gentle until the sugar dissolves. When dissolved, turn up the heat and bring to boil. Allow to bubble until reduced to half original amount. Pour over cranberries.

Allow to cool and add the orange segments when cool.

When ready to serve, slowly heat, but not to boiling point.

Note: After you have poured the port mixture over the cranberries and allowed to cool you can cover and refrigerate for up to 4 days. The sauce can aslo be frozen and thawed overnight before using, but be warned, when you freeze anything you will lose some taste.

This sauce could be served with other birds as well. Try it with goose or even turkey and chicken.

Variations

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