eleonore's Notes:
Expand2 bags (12 oz. each) cranberries, washed and picked over Ask a question about this ingredient
2 Granny Smith apples, peeled, and chopped Ask a question about this ingredient
1-1/3 cup Port Wine Ask a question about this ingredient
1-1/4 cup sugar Ask a question about this ingredient
1 pinch Kosher Salt Ask a question about this ingredient
2/3 teaspoons ground cinnamon Ask a question about this ingredient
Put above ingredients in a 4-5 quart saucepan and bring to a boil (make sure to stir).
Ask a question about this stepLower heat and continue cooking uncovered until most of the cranberries have popped - stirring occasionally. This may take about 8 minutes or so.
Ask a question about this stepTransfer sauce into serving dish and cover with saran wrap and then refrigerate until completely chilled. Sauce will thicken during this time.
Ask a question about this stepI make this sauce the day before to allow for sufficient time to chill and save time on Turkey Day. I like to use a light dish (white/off white) to show off the cranberries.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
