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.

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Cranberry Port Sauce

Port wine infuses this grown-up twist on cranberry sauce.

Ingredients

• 12 oz bag fresh cranberries (thawed, if frozen)
• 1/2 cup ruby port
• 1/4 cup water
• 1 small orange
• 1/4 cup sugar

Instructions

1. Place the cranberries in a medium sauce pan.
2. Add the port, water, 2 Tbsp sugar, and salt.
3. Using a vegetable peeler, remove two 3-inch strips of orange peel and add to the sauce pan.
4. Juice the orange and add the juice to the sauce pan.
5. Bring to a boil and reduce heat, simmering for 15-20 minutes, until most of the liquid has cooked away.
6. Taste for sweetness and add additional sugar, if necessary.
7. Let cool and serve cold or at room temp.
8. Leftovers will keep a couple of weeks in the fridge.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 25 minutes