Another hit from Thanksgiving was a very simple recipe for cranberry sauce. I’ve always been a big fan of the canned variety, but love the more rustic, chunky sauce that only comes when you make it from scratch. This recipe was adapted from a Gourmet magazine recipe.
Cranberry Sauce with Port and Orange
- 1 (12-ounce) bag fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup ruby Port
- 3 (3- by 1/2-inch) strips orange zest
- 1/3 cup orange juice (from about 2 oranges)
- 1 tablespoon agave nectar
- Over medium heat, stir the first four ingredients in saucepan. Once the cranberries have burst (about 12 minutes later), stir in the orange juice and pull the pan off the heat. Add the agave nectar (I did this to add just a touch more of natural sweetness).
- Pack in a covered dish and let sit overnight in the fridge so the flavors can meld together. Serve generously over turkey, stuffing, mashed potatoes - and all sorts of other items, like pork, duck, ice cream, you name it!
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