pour in port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil. Let bubble until liquid has reduced by two-thirds and thickened to a syrup consistency. The cranberries should be very soft; squash a few with a wooden spoon, leaving the others whole. Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.7mg||6 %|
|Sodium 266.9mg||9 %|
|Potassium 257mg||7 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 20.2g|
|Protein 4.2g||6 %|
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Calories per serving: 198
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