Cranberry Sauce with Port and Cinnamon

From the kitchen of Carly

Ruby Port and cinnamon transform tart cranberries into something richer and more complex than standard sauce. The wine simmers down to a glossy, dark condiment that tastes like fall in a bowl, perfect alongside roasted turkey or ham.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup ruby Port
  • 12 cinnamon sticks, broken in half
  • 11 cup dried cranberries (about 6 ounces)
  • 11 12-ounce bag fresh cranberries
  • 13/4 cup water
  • 11/4 cup sugar

Instructions

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

  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.