Cranberry Sauce with Port, Citrus and Ginger
Ruby port is reduced to bring depth of flavor to piquant cranberries in this simple recipe that can be made days in advance. Orange zest and zippy ginger bring a unique tang to the sauce that complements and brightens traditional holiday spreads.
Ingredients
- 1 12-ounce bag fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 teaspoono Orange zest (from one large orange)
- ½ cup Ruby Port
- 2 tablespoon balsamic vinegar
- 1 tablespoon minced fresh ginger
- ½ cup fresh orange juice from one large orange
Instructions
- Add the first seven ingredients to a small heavy saucepan over medium heat and bring to a simmer stirring until sugars have dissolved.
- Simmer uncovered, stirring occasionally until the cranberries burst, about 15 or 20 minutes.
- Remove from heat and stir in orange juice. Cool completely.
Notes
Cranberry sauce can be made up to a week in advance, refrigerated in an airtight container