Fresh cranberry sauce will add a splendid pop of color and a bright burst of tangy flavor to your Thanksgiving table. It’s so easy to make and will hold for days in the refrigerator so it’s a great thing to make in advance.
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:
Splendid Port Cranberry Sauce
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 {while you’re talking to the big guy, ask for this HANDSFREE Vinci juicer, I love it!}
Rinse the cranberries in a colander and inspect them, removing any that are discolored or soft.
In a medium saucepan, combine the cranberries, port, juice, zest, sugar and salt. Simmer over medium heat.
Watch closely and stir occasionally, it will go pretty fast, about 25 minutes.
The fun part is when the cranberries start popping open and releasing their pectins. Continue to cook and stir until they become thick and jam~like, the sauce will get thicker as it cools.
When they reach your desired thickness turn off the heat and allow to cool. Store in an airtight container in the refrigerator for up to 5 days or serve it immediately. An extra zest of orange and a sprig of sage will make it look even more beautiful.
Hoping you have a very delicious Thanksgiving!
