Recipes

Cranberries with Port

January 23, 2007

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.

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.