Ingredients for Cranberry Port Sauce
- Fresh Cranberries
- Port Wine
- ½ cup granulated sugar
- Orange Juice
- Zest of 1 orange
- Fresh Gingerroot
- Red Currant Jelly
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How to Make Cranberry Port Sauce
- Combine 12 ounces fresh cranberries, 1 cup ruby port wine, ½ cup granulated sugar, zest of 1 orange, and 1 tablespoon grated fresh ginger in a non-reactive saucepan.
- Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves.
- Reduce heat to low and simmer gently for 12-15 minutes, stirring frequently, until the cranberries have burst and the sauce has thickened slightly.
- Remove the ginger using a fine-mesh sieve or by carefully discarding the ginger pieces.
- Stir in 2 tablespoons of your favorite cranberry jelly (or other fruit jelly) for extra shine and sweetness.
- Allow the sauce to cool completely to room temperature. Refrigerate for at least 2 hours to allow the flavors to meld. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
0g
Carbs
6g
