Saturday, November 19, 2011

Cranberry Sauce

Just in time for Thanksgiving! This recipe is based on a Food & Wine recipe I found about eight years ago. I never liked cranberry sauce until I made this and now I adore it. Serve the sauce warm or at room temperature; you can make this ahead of time and store it refrigerated for up to two weeks.


½ C port (I've used tawny and ruby port and generally prefer a ruby port)
½ C raspberry juice (cran-raspberry is fine)
12 ounces fresh cranberries
¾ C sugar


  1. In a medium saucepan, combine the port and juice and bring to a boil.
  2. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jam-like and most of the berries have popped, about 25 minutes.
  3. Enjoy!


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