Ruby Port Cranberry Sauce

This Ruby Port Cranberry Sauce takes cranberry sauce to a completely new level.

I had no idea that cranberry sauce could be this good until my friend Michele, an outstanding cook, told me about this recipe five years ago. She had made it for Thanksgiving and was bowled over by the flavor.

It was my year to host our extended family's Christmas Eve celebration, and I was planning a traditional turkey dinner. Cranberry sauce has always been one of those things you have to serve but no one actually eats.

This was much better. While it's still cranberry sauce (there's no getting around it, it's not for everyone), it really has a much richer, deeper, spicier flavor. I've made it every year since. I use the leftovers for cookies, ice cream, and even PB&J. Thanks Michele!

For those who prepare turkey dinners for Christmas, give this sauce a try. I think you will be pleased. By the way, I also love this orange cranberry sauce, which is even easier to make.

This recipe appeared in the November 14, 2007 issue of the Los Angeles Times Food section. I still have the email Michele sent me with the scanned clipping.

Oh, and I developed a taste for good Ruby Port. Dangerous stuff.

Ruby Port Cranberry Sauce

Yield: 8 to 10 servings

Author: Karen Kerr

This Ruby Port Cranberry Sauce takes cranberry sauce to a completely new level.

ingredients:

• 1 1/2 C Port
• 3/4 C sugar
• Spice bundle: 3 cloves, 1 cinnamon stick, 3 allspice berries, 4 black pepper corns, tied into a bundle with cheesecloth
• 2 inch by 1/2 inch strip of orange peel. Alternatively, a drop of orange oil can be substituted
• 1 package of cranberries, fresh or frozen

instructions:

How to cook Ruby Port Cranberry Sauce

1. Place everything but the cranberries into a sauce pan and bring to a boil. Reduce the heat and simmer for four minutes to reduce the wine to about one cup.
2. Add the cranberries and bring the mixture to a boil again. Reduce the heat and simmer for about ten minutes, until the cranberries pop.
3. Remove the pan from the heat and let cool. Remove the orange peel and the spice bundle.
4. When fully cooled, pour into a container and refrigerate.

Calories
153.21

Fat (grams)
2.27

Sat. Fat (grams)
0.21

Carbs (grams)
32.03

Fiber (grams)
2.72

Net carbs
29.31

Sugar (grams)
23.24

Protein (grams)
1.28

Sodium (milligrams)
277.50

Cholesterol (grams)
0.00

Karen's Kitchen Stories

cranberry sauce, Thanksgiving, holiday

Side dish

American

Did you make this recipe?

Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories

Created using The Recipes Generator