This year I am going to do a variation of my Cranberry Orange Sauce by reducing the orange juice by half and adding port. That's it!
Makes 2 Cups
1/2 cup ruby port
Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
1/2 cup fresh orange juice
12 ounces fresh cranberries
3/4 cup sugar
1.In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.
The cranberry sauce can be refrigerated for up to 2 weeks.
You might also like:
Cranberry Orange Sauce
Photo: William Meppen