Cranberry Sauce with Port and CinnamonCon Poulos
Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar
Preparation
Step 1
Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
Step 2
Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Recipe notes
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