Cranberry sauce couldn’t be any easier to make – a handful of ingredients go into a pan, simmer for ~20 minutes, and… done! Admittedly, this does take about 19 1/2 minutes longer using a can opener but I think it’s totally worth it.
Since the two kids who’ll be sitting around our table at Thanksgiving this year couldn’t care less about cranberries, we’re serving a grown-up cranberry sauce infused with some of our homemade port. The sweetness and dark berry notes from the port are a nice match to the tart cranberries.
And bonus. Any leftover cranberry sauce can be used to make brownies.
Port wine infuses this grown-up twist on cranberry sauce.
- 12 oz bag fresh cranberries (thawed, if frozen)
- 1/2 cup ruby port
- 1/4 cup water
- 1 small orange
- 1/4 cup sugar
- Place the cranberries in a medium sauce pan.
- Add the port, water, 2 Tbsp sugar, and salt.
- Using a vegetable peeler, remove two 3-inch strips of orange peel and add to the sauce pan.
- Juice the orange and add the juice to the sauce pan.
- Bring to a boil and reduce heat, simmering for 15-20 minutes, until most of the liquid has cooked away.
- Taste for sweetness and add additional sugar, if necessary.
- Let cool and serve cold or at room temp.
- Leftovers will keep a couple of weeks in the fridge.
Yields: 8-10 servings
Estimated time: 25 minutes