Cranberry sauce is a wonderful complement, especially when planning a holiday meal. It adds a zing for your taste buds and rich color to your table. Making this sauce ahead is preferable so the flavors have time to meld. Double or triple for a bigger crowd.
- 1 bag Fresh Cranberries
- 3-4 Clementines Zest & Juice
- 1/2 cup Organic Cane Sugar (easily substituted by Coconut Sugar)
- 1/4 cup Port
- 1 1/2 teaspoon Ground Cinnamon
- Add all to saucepan, reserve a bit of zest
- Boil, then reduce heat to simmer
- Stir occasionally
- Cook until cranberries yield to pressure
- Thickening occurs within about 10 minutes
- Sweeten to taste
- Garnish with zest
Clementines may be replaced by oranges, tangerines or mandarins. Simply adjust the amounts based on size.
Quick Note: Ideally, Port should be 10 years or more so the rest of the bottle may be enjoyed. The desired sweetness of cranberries is a matter of taste. Resist the urge to overdo it though, thus keeping the tanginess.