I love cranberry sauce. However, I am not a big fan of store bought, so awhile back I went in search of a good recipe that I and my family would like. It took some experimenting to get the right taste before I arrived at this recipe. This is now the recipe I use every holiday and whenever I can get good cranberries. So here goes.
- 12 Cups Cranberries
- 2 ½ Cup Sugar
- 3 Cup of a good quality Ruby Port Wine
- Zest of 1 orange cut into small strips and diced
- 1 Orange peeled, sectioned and cut into small pieces
Bring the Port Wine and sugar to a boil. Add cranberries, orange segments, orange zest and bring back to a boil. Cook 5-7 minutes (test for desired thickness). Cook the sauce an additional 1 minute at a time, until desired thickness is accomplished. Cool prior to serving or pour into jars and store for later use. It will keep up to 3 weeks in the refrigerator.
Notes: Don’t over cook the berries. The best way to test for the thickness of the sauce is how it coats the back of a spoon. The less time you cook the cranberry sauce, the thinner it is. It’s a matter of personal taste. I prefer and medium thick sauce. You can use water in place of the port wine, but the flavor is not quit as rich. This recipe may be canned if desired. I have done so with great success.
As a side note, I will often freeze a bag or two of fresh cranberries to use at a later time when they may not be in season.
When you make this you will be amazed at how easy it is. Because it’s so easy, I haven’t bought cranberries sauce in a can since. It’s just that good. Enjoy.
PS: If you would like to share a recipe, send it my way. It would be fun to showcase one of your favorite dishes.
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