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Saturday, December 15, 2012

Cranberry Sauce with Port

Today, we have three very different Cranberry Sauce recipes to put a new twist on an old favorite. The home economists in The Vancouver Suns former test kitchen developed the recipe below. The other two recipes appear in posts immediately after this. Each is delicious! 

Cranberry Sauce with Port:

5 c. fresh or frozen cranberries

2 c. granulated sugar
½ c. plus 1 tbsp. water
2 tbsp. raspberry vinegar or apple cider vinegar
2 tsp. grated orange zest
One 3-in. cinnamon stick, halved
¼ c. port

Combine cranberries, sugar, water, vinegar, orange zest, and cinnamon in large saucepan. Bring to boil over medium-high heat, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently for 5-to-10 min., or until berries pop. Stir in port, simmering an additional 2 min. Discard cinnamon stick. Yields 3-½ cups. 

Note: If you enjoy serving cranberries during the holiday season, see my Cranberry Molded Salad and Nicole’s Best-Ever Cranberry Sauce, both posted Nov. 22, 2011.

Tomorrow: Two lip-smacking chocolate-cherry confections, just in time for Christmas!

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