Recipe for Dinner
Cranberry and Port Sauce
MAKES ABOUT 450 ML/3/t PT/2 CUPS 225 g/8 oz/1/2 cranberries 150 ml/1/2 pt/1 cup water 150 g/5 oz/1/2 cup caster (superfine) sugar 30 ml/2 tbsp port
Put the cranberries and water in a saucepan. Bring to the boil and cook until the cranberries have popped. Stir in the sugar and port and simmer for 4 minutes.
Creamed Spinach Sauce
450 g/1 lb frozen chopped spinach, thawed
15 mill tbsp plain (all-purpose) flour 15 g/1 oz/1 tbsp butter or margarine 45 ml/3 tbsp double (heavy) cream Pinch of grated nutmeg Salt and freshly ground black pepper
Cook the spinach without any extra water. Stir in the flour and cook for 1 minute. Blend in the butter or margarine and cook for a further minute. Stir in the cream and season with the nutmeg, salt and pepper.