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Categories: Sauces and condiments, Vegetarian

Ruby Port cranberry sauce

Ruby Port cranberry sauce
Los Angeles Times

More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In the gilded candlelight, it's hard to resist comparing it to a ... Read more

Total time: 20 minutes plus cooling time | Makes about 2 cups
Note: From Donna Deane.
  • 1 1/2 cups ruby Port
  • 3/4 cup sugar
  • 3 cloves
  • 1/2 stick cinnamon
  • 3 allspice berries
  • 4 black peppercorns
  • 2-inch-by- 1/2 -inch strip of orange peel
  • 1 (12 ounce) package cranberries, washed

Step 1In a medium saucepan, combine the Port and sugar. Tie the cloves, cinnamon stick, allspice and black peppercorns in a small piece of cheesecloth. Add the spice bundle to the saucepan. Add the orange peel. Bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer gently until the wine is reduced to 1 cup, about 4 minutes.

Step 2Add the cranberries to the wine. Return to a simmer over medium-high heat then lower the heat and simmer until the cranberries pop, about 10 minutes. Remove from the heat and pour into a bowl. Let cool to warm then remove the spice bundle and orange peel. Cover and refrigerate until ready to serve.

Each serving:
81 calories; 0 protein; 15 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
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