This delicious cranberry sauce is a simple, luscious side that can be prepared a day ahead. See the recipe for Cranberries with Port ». Richard Ross
This delicious cranberry sauce turns out to be one of the simplest—something you won’t have to think twice about while preparing a big holiday meal. For added convenience, make it ahead of time and refrigerate until a few hours before serving.
Cranberries with Port
Deeply sweet port wine compliments tart berries in this sublimely easy and remarkably tasty all-important side dish to your Thanksgiving meal.
Yield: makes about 3 cups
Ingredients
- 1 cup ruby port
- 1 cup sugar
- 1 (12-oz.) bag fresh cranberries
Instructions
- In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes.
- Remove from heat, pour into a serving dish, and cool to room temperature before serving. For a smoother texture, press sauce through a strainer, pour into a serving dish, and refrigerate before serving.
