CRANBERRY SAUCE
with a Port Wine Reduction
By Simbooker on the 29TH November 2017
Cranberry Sauce is the sauce of the season. I love Cranberry Sauce because it perks up the flavor of holiday foods. Cranberry sauce is mainly associated with Turkey for Thanksgiving or Christmas, but it also goes really well with Chicken, Duck, Goose and can be eaten anytime of the year.
Everyone who makes Cranberry sauce has their own way of making it. I don't like the supermarket versions at all. That's why I make my own. But the supermarket versions being touted, provide a good thickener for a homemade sauce. I see a lot of recipes with Orange juice or Orange zest and I'm sure they are all wonderful but I just want to taste the Cranberries.
Cranberries are extremely tart so sugar is a mandatory ingredient and wine is necessary for extra flavour. I won't say it has to be Port, but I think it works best with Cranberry sauce.
CRANBERRY SAUCE RECIPE
The Ingredients
300 grams of fresh, dried or frozen Cranberries,
3/4 cups of sugar, 3/4 cups Port Wine, 1 + 1/2 cups water,
2 Cinnamon sticks, 1 tsp red wine vinegar, 1/2 tsp All Spice
3/4 cups of sugar, 3/4 cups Port Wine, 1 + 1/2 cups water,
2 Cinnamon sticks, 1 tsp red wine vinegar, 1/2 tsp All Spice
SIMPLE METHOD
Add all the ingredients starting with water. Bring to a boil on high heat for 20-25 minutes, then turn to medium heat and simmer until thickened to your desired consistency. Once done, mix in a jar of bottled cranberry sauce from the supermarket for a richer consistency...