Directions:
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1090.28 Kcal (4565 kJ) | ||
| Calories from fat | 457.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.86g | 78% | |
|---|---|---|---|
| Cholesterol | 136.52mg | 46% | |
| Sodium | 900.13mg | 38% | |
| Potassium | 1650.88mg | 35% | |
| Total Carbs | 114.64g | 38% | |
| Sugars | 78.42g | 314% | |
| Dietary Fiber | 8.87g | 35% | |
| Protein | 18.62g | 37% | |
| Vitamin C | 63.7mg | 106% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 0.1mg | 0% | |
| Calcium | 184.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 89.73 Kcal (376 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 78% | |
|---|---|---|---|
| Cholesterol | 11.24mg | 46% | |
| Sodium | 74.08mg | 38% | |
| Potassium | 135.87mg | 35% | |
| Total Carbs | 9.44g | 38% | |
| Sugars | 6.45g | 314% | |
| Dietary Fiber | 0.73g | 35% | |
| Protein | 1.53g | 37% | |
| Vitamin C | 5.2mg | 106% | |
| Vitamin A | 0.1mg | 60% | |
| Calcium | 15.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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