Cranberry Sauce with Port, Citrus and Ginger

No Thanksgiving table is complete without cranberry sauce. I grew up in a home that relied on the twist of a can opener to prep the sauce that came out of a can. After learning how simple it is to make cranberry sauce on the stovetop, the can is a thing of the past. 

Here ruby port is reduced bringing depth of flavor to piquant cranberries. Orange zest and ginger bring a unique tang to the sauce that complements the traditional holiday spread. 

Ingredients

• fresh or frozen cranberries
• granulated sugar
• brown sugar
• Orange zest from one large orange
• Ruby Port
• balsamic vinegar
• fresh ginger
• Orange juice from one large orange

See Recipe Card for quantities

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Instructions

Equipment

• small saucepan
• wooden spoon
• measuring spoons
• measuring cup
• microplane grater or box grater
• juicer (optional)

Considerations

• Add an Apple: For apple cranberry sauce, reduce cranberries to 8 oz. and add a cored and diced honey crisp or Fuji apple.
• Leftovers = Tasty Appetizer: Shave the top off of an 8 oz. wheel of brie. Top with leftover cranberry sauce. Add a few tablespoons of chopped pecans if you want. Place the brie on parchment paper in a baking dish and back for 15 minutes at 350℉. Serve with cracked or crostini.
• Leftovers = Tasty Grilled Cheese Sandwich: Butter the outside of two pieces of sourdough bread -- or any substantial bread. Spread the other side of bread with mayonnaise. Layer with a slice of nutty aged cheddar, sliced (leftover) turkey or ham. Mix a teaspoon of dijon mustard with 2 Tbsp. leftover cranberry sauce and spread over turkey/ham. Top with two or three slices of bacon, and another slice of cheddar. Top with remaining slice of bread. Grill the sandwich over medium heat in a skillet until both sides are golden brown and cheese has melted.
• Gluten Free Entertaining: This is a recipe for entertaining. It can be prepared in advance. AND it is gluten free. And it can easily be doubled -- or tripled!