Recipe
YOGURT WITH CRANBERRY PORT TOPPING
Serves: 6
Preparation time: 10 minutes If they like it, it serves 6 otherwise
Cooking time: 10 minutes
Totaltime: 20 minutes
Ingredients
- 4 cups greek yogurt
- 1 bag (340 g) fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1/2 cup (125 mL) water
- 1 tbsp (15 mL) cornstarch
- 1/2 cup (125 mL) port
Preparation
-
In small saucepan, bring cranberries, sugar and water to boil; reduce heat and simmer until saucy and berries pop but still retain shape, about 8 minutes.
Whisk cornstarch into port until dissolved; gently whisk into cranberry mixture and return to boil. Boil until thickened, about 1 minute. Let cool slightly; cover and refrigerate until cold, about 2 hours.
Make-ahead: Refrigerate in airtight container for up to 5 days.
Spoon about 2 to 3 tablespoons topping evenly over yogurt and serve.
main ingredients:
type of dish:
dessert
cuisine:
Canada
specific recipes:
quick-and-easy
season and occasion: Winter
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Cranberry pear phyllo tart
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Baked squash risotto with a crispy crumb topping
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Duck breasts with cherry-port sauce
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Zucchini and red lentil fritters with lemony yogurt
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