1 bag (12 oz) cranberries (3 cups)
1 cup Port wine
3/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
In a 2 quart saucepan, heat all ingredients to boiling over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, until moist cranberries pop, about 5 to 8 minutes, stirring occasionally. Mixture will thicken as it chills. Spoon sauce into serving bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days.
Makes about 2 cups.
Each 1/4 cup: about 120 cal, 0 g pro, 28 g carb, 0 g total fat, 2 g fibre, 0 mg chol, 2 mg sodium