Recipe

Call the Port Authority, it's a cranberry invasion

Call the Port Authority, it's a cranberry invasion

Photo by menumaniac

  • This recipe was entered in the contest for Your Best Cranberry Sauce
  • Chef

    menumaniac's Notes: My favorite Canadian cookbook author is Bonnie Stern. Her spiced cranberry port sauce was a huge hit during our Canadian Thanksgiving festivities. I adapted and modified her recipe slightly...

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Makes 2 cups

1/2 cup Port Ask a question about this ingredient

1/2 cup freshly squeezed orange juice Ask a question about this ingredient

1/2 cinnamon stick Ask a question about this ingredient

2 whole cloves Ask a question about this ingredient

3 star anise Ask a question about this ingredient

1 packet of fresh cranberries (about 3 cups) Ask a question about this ingredient

1 cup brown or raw sugar Ask a question about this ingredient

1 tablespoon grated tangerine peel Ask a question about this ingredient

1 teaspoon grated orange peel for garnish Ask a question about this ingredient

2 cinnamon sticks for garnish Ask a question about this ingredient

  1. In a medium-large pot (preferably with a glass lid), combine the Port, juice, 1/2 a cinnamon stick, cloves and star anise. Bring to a controlled boil. Reduce the heat and simmer covered for about 10 minutes.

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  2. Remove the spices from the pot.

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  3. Add the berries, sugar and tangerine peel and simmer for about 10 minutes. Look for the cranberries to pop and the sauce to thicken.

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  4. Remove from heat and pour the sauce in a bowl. Chill overnight in the fridge.

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  5. Garnish with two cinnamon sticks and finely grated orange peel.

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2 Comments on Call the Port Authority, it's a cranberry invasion

036 Reply

I would eat the whole thing myself and not share any of it!

P1020611 Reply

This sounds spicy and warming. Very nice!

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