Yogurt with cranberry port topping

  • Time cooking time: 8-10 minutes
  • Yield Serves 6


    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


    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.
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