Food Geek Friday: Cinnamon Port Cranberry Sauce
Anyone that's known me for a while knows that I trot this recipe out every Thanksgiving. I do this because: A) there are new people that don't know about it and B) it's just. that. good. So without further ado...
- 1 cup ruby port
- 4 cinnamon sticks
- 1 cup dried cranberries (about 6 ounces)
- 1 12-ounce bag fresh cranberries
- 3/4 cup water
- 1/4 cup sugar
DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
There are tons you can do with the leftovers on this one - warm it up for a topping over ice cream or cake. I love it on waffles for breakfast. Pop it in one of your leftover turkey sandwiches. The possibilities are only limited by your tastes and creativity.
Enjoy and Merry Early Thanksgiving!!