Homemade Cranberry Sauce With Port
Recipe: #25208
November 11, 2016
Categories: Sauce, Sweet Sauces, Cranberry, New England, One-Pot Meal, Christmas, Thanksgiving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Spices, more
"I absolutely LOVE homemade cranberry sauce vs. the canned. This one here is one of my faves that uses port wine. It's made at my house during the Holiday's."
Ingredients
Nutritional
- Serving Size: 1 (98.1 g)
- Calories 112.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 2.2 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 3.3 g
- Sugars - 22.6 g
- Protein - 0.4 g
- Calcium - 28.9 mg
- Iron - 0.3 mg
- Vitamin C - 16.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small saucepan combine cranberries, orange juice and zest, port (1/4 cup + the 2 tablespoons), brown sugar, ground cinnamon, and cinnamon stick. Bring to a boil, reduce heat to simmering and cook until cranberries are tender for about 10-15 minutes, stirring occasionally.
Step 2
In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.
Step 3
Yields: 2 cups
Tips
No special items needed.