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Bon Appétit

Cranberry Sauce with Port and Cinnamon

By Tina Miller

4.6

(73)

Image may contain Cutlery Spoon Plant Fruit Food and Blueberry
Cranberry Sauce with Port and CinnamonCon Poulos

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

Recipe information

  • Yield

    Makes 2 1/2 cups

Ingredients

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar

Preparation

  1. Step 1

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

    Step 2

    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.

TagsSaucePortAlcoholBeveragesAmericanCranberryBerryFruitCinnamonHerbs & SpicesSideDinnerDairy FreeNut FreeGluten FreeVegetarianVeganQuickEasyMake AheadSimmerThanksgivingFallWinterBon Appétit

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