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
Ingredients
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
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1 cup ruby port
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1 cup sugar
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1 (12-oz.) bag fresh cranberries
Instructions
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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.
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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.
- 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.
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