Total Time
25mins
Prep 10 mins
Cook 15 mins

To be served with goose, pheasant, or other game/poultry.

Ingredients Nutrition

Directions

  1. Heat the stock in a 2-quart saute pan over medium heat; bring to a simmer.
  2. Add in the cranberries and sugar; continue cooking for 10-15 minutes until the berries have popped and the sauce has begun to thicken.
  3. Add in the port and thyme; bring back to a simmer.
  4. Continue to cook for a few more minutes; turn the heat off.
  5. The sauce will thicken as it cools; if the sauce becomes too thick, add more stock or more port.

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