Friday, November 30, 2012

Port Cranberry Sauce

As I mentioned in an early post, it's not really Thanksgiving dinner without the cranberry sauce.  The roasted beet cranberry sauce didn't' go over so well with Ross a few weeks back, but this one was a hit.

Perhaps is was the alcohol...

adapted from Food & Wine

yields about 2 cups

The Ingredients:
1/2 cup ruby port
Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
1/2 cup fresh orange juice
3 cups fresh cranberries
3/4 cup sugar 

The Process:
In a medium saucepan over medium heat, bring the port, orange zest and orange juice and bring to a boil. Add the sugar and stir until dissolved.  Stir in the cranberries and reduce heat to low.    Simmer until the cranberries burst and the sauce is jam-like, about 25 minutes. Transfer to a serving bowl and serve warm or at room temperature.  

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