Food Geek Friday: Cinnamon Port Cranberry Sauce

It's almost Thanksgiving and that means time to repost this cranberry sauce from the archives. It's one of my fave Thanksgiving dishes and is now my requested contribution to the family meal each year. (Maybe this year I'll take prettier pictures for when I repost this next year!)

Cinnamon Port Cranberry Sauce

adapted from Bon Appetit

  • 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
Bring ruby Port and cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
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.

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!!