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...

 

 

 

Cinnamon Port Cranberry Sauce

  • 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
  1. Bring ruby Port and cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
  2. Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes.
  3. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves.
  4. 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.
  5. 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.

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!!