Port cranberry sauce, add some zesty color to the table with ease…

Fresh cranberry sauce adds a splendid pop of color to the Thanksgiving table and a bright burst of tangy flavor to the meal. It’s so easy to make and will hold for over a week in the refrigerator so you can make it well in advance and place it on the table just before the feast.

The tartness of the oranges and cranberries is balanced with the rich, complex sweetness of the ruby port and the bright sweetness of the granulated sugar. The salt melds all of the flavors together beautifully.

Here’s how to make this traditional accompaniment with ease:

Ingredients

24 ounces {3 cups} cranberries {fresh or frozen}

Juice from 2 oranges

Zest from 2 oranges

1 cup Ruby Port

1-1/2 cups granulated sugar

1/2 teaspoon salt

Preparation

Zest the oranges using a microplane zester {if you don’t already have one of these, ask Santa to bring you one, because they make zesting, and many other cooking tasks SO easy!! Then cut the oranges in half and juice the halves.

 Rinse the cranberries in a colander and inspect them and feel them, removing any that are discolored or soft.

In a medium saucepan, combine the port, orange zest, juice and salt and bring to a boil. Next, add the cranberries and sugar and simmer over moderately low heat

 until the cranberries are popping open and the sauce becomes thick and jam~like, about 25 minutes.

Transfer to an airtight container to store in the refrigerator until needed or and serve it up immediately,
warm or at room temperature.