November 11, 2016
Sauce, Sweet Sauces, Fruit,
Cranberry, New England, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Christmas, Entertaining, Thanksgiving, Winter, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Make it from scratch, Spices more
Add toRecipe Book
Add toShopping List
"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."
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.
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.
Yields: 2 cups
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
Delete this. It's that time of day again. When the clock turns to a certain...
Delicious. I have used orange and cinnamon in cranberry sauce before, but never brown sugar. Nice added flavor. The onlt yhing I would change is to leave out the cornstarch, as it made it a little too thick, and cranberries are full of natural pectin, which thickens it pretty well as it cools. Made for Think Pink event.