In a large heavy saucepan, combine port, sugar, rind and cloves. Bring to a boil, stirring until sugar is dissolved. Add cranberries; bring to a boil. Continue boiling, stirring constantly for 5 to 8 minutes or until skins pop. Remove from heat; let cool. Refridgerate covered for up to 1 week. Makes about 3 cups of sauce. Notes from top of recipe: This flavorful sauce goes well with any roast poultry. Packed in a pretty jar, it also makes a great hostess gift. Formatted for MasterCook by Mardi Desjardins, Feb 11 1998. Recipe by: Homemakers Magazine, November 1991 Posted to MC-Recipe Digest by Mardi
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|Serving Size: 1 Serving (1723g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 58.4mg||2 %|
|Potassium 819.2mg||22 %|
|Total Carbohydrate 1009.2g||297 %|
|Dietary Fiber 24.1g||96 %|
|Sugars, other 985.1g|
|Protein 3g||4 %|
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Calories per serving: 4284
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