Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.
Cooks' note:
Cranberry sauce can be made 1 week ahead and chilled in an airtight container.
Recipe information
Total Time
1 hr
Yield
Makes about 2 cups
Ingredients
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)
Preparation
Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
