{"id":771,"date":"2019-12-03T11:01:35","date_gmt":"2019-12-03T11:01:35","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=771"},"modified":"2020-09-10T12:07:18","modified_gmt":"2020-09-10T11:07:18","slug":"cranberry-sauce-with-port-orange-and-cinnamon","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/cranberry-sauce-with-port-orange-and-cinnamon\/","title":{"rendered":"Cranberry Sauce with Port, Orange and Cinnamon"},"content":{"rendered":"<h2>Ingredients:<\/h2>\n<ul>\n<li>500g cranberries<\/li>\n<li>150g caster sugar<\/li>\n<li>100g hot water<\/li>\n<li>1 orange, zest and juice (about 100ml juice)<\/li>\n<li>1 large cinnamon stick<\/li>\n<li>2-3 small star anise, whole<\/li>\n<li>80ml port<\/li>\n<\/ul>\n<h2>Directions:<\/h2>\n<p>Make 1-2 days prior to serving.<\/p>\n<p>Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice, cinnamon and star anise. Bring to a boil.<\/p>\n<p>When the cranberries have started to open and soften (5-10 minutes), give them a light mash to let out all the pectin.<\/p>\n<p>Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.<\/p>\n<p>Best eaten straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 500g cranberries 150g caster sugar 100g hot water 1 orange, zest and juice (about 100ml juice) 1 large cinnamon stick 2-3 small star anise, whole 80ml port Directions: Make 1-2 days prior to serving. Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice, cinnamon and star &hellip; <a href=\"https:\/\/berenger.net\/recettes\/cranberry-sauce-with-port-orange-and-cinnamon\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Cranberry Sauce with Port, Orange and Cinnamon<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,15],"tags":[326,327,298],"class_list":["post-771","post","type-post","status-publish","format-standard","hentry","category-english","category-sauce","tag-cranberry","tag-port","tag-turkey"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=771"}],"version-history":[{"count":5,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/771\/revisions"}],"predecessor-version":[{"id":850,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/771\/revisions\/850"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}