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Thanksgiving: Port-Spiked Cranberry Sauce

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

◦ 1 cup ruby port
◦ 4 cups fresh cranberries
◦ 1 cup sugar
◦ Finely grated zest of 1 orange
◦ 1 cup fresh orange juice
◦ Finely grated zest of 1 lemon
◦ 1 cinnamon stick


Recipe

In a large saucepan over medium-high heat, simmer the port until reduced by half, about 5 minutes.

Add the cranberries, sugar, orange zest, orange juice, lemon zest, and cinnamon stick. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low and simmer until the cranberries have burst and the juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes. Let the sauce cool to room temperature, then cover and refrigerate until ready to serve.

Discard the cinnamon stick and bring the sauce to room temperature before serving.

Serves 10 to 12