Cranberry Sauce with Port

This terrific Cranberry Sauce recipe puts a new twist on an old favorite.  Each is delicious! 

Cranberry Sauce with Port:

5 c. (1.25 L) fresh or frozen cranberries

2 c. (500 mL) granulated sugar

½ c. plus 1 tbsp. (265 mL) water

2 tbsp. (30 mL) raspberry vinegar or apple cider vinegar

2 tsp. (10 mL) grated orange zest

One 3-in. cinnamon stick, halved

¼ c. (60 mL) 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  (875 mL).

For more cranberry recipes like this one, see One Click: Cranberry Sauces, Relish, and Chutney.