I have posted a version of this recipe before, but it is such an easy and tasty preparation that it deserves another nod just before Thanksgiving. I used White Port this time, which also happens to go incredibly well with tonic in your evening cocktail, and just a touch of sugar (both for our health and I tend to really like the acidity and tartness of cranberries), but feel free to add more to your taste. Happy Thanksgiving!
White Port Wine Cranberry Sauce
12 ounces fresh cranberries
1 1/2 tablespoons sugar
Juice and zest of 1 orange, use a vegetable peeler to remove the zest to add long strips into the berries
1 teaspoon freshly ground pepper
1/2 cup White Port wine (White Port is easy to find, usually in any liquor store that sells Ruby Port)
6 mint leaves, chopped
Preparation:Add the cranberries, port, orange juice and zest, sugar and pepper to a medium sauce pan, stirring to combine. Place over medium high heat until it begins to boil, then turn the heat to low, place a lid on top and forget about them for about 10 minutes….you can check and stir them occasionally, but mainly the berries need to pop and the flavors need to meld. Once all the berries have popped remove from heat and pour into a bowl and place in the refrigerator for about an hour or so to cool. Serve chilled with roasted turkey, ham or chicken.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.