Spiced Cranberries in PortSteve KrollI was making this today for DW and I, and thought it might be a good recipe to share with DC'ers for the upcoming Thanksgiving holiday.
[SIZE=4][B]Spiced Cranberries in Port[/B][/SIZE]
[*]1 12 oz. bag of fresh cranberries
[*]1 cup Port, or other fortified dessert wine
[*]1/2 cup water
[*]2/3 cup brown sugar, or to taste
[*]1 inch knob of ginger, finally grated
[*]zest and juice from one orange
[*]zest and juice from one lime
[*]1/2 tsp ground cinnamon
[*]1/4 tsp ground cloves
[*]A pinch of salt
[*]2 tbsp balsamic vinegar
In a medium sauce, bring Port and water to a boil. Stir in the brown sugar to dissolve. Add grated ginger, zest and juice from orange and lime, cinnamon, cloves, and salt. Reduce heat to low, cover and simmer for 15-20 minutes until all of the cranberries have burst. Remove lid and increase the heat to medium. Cook until the sauce is of the desired consistency. Stir in the balsamic vinegar and correct the seasoning.
Can be served either warm or chilled.3 stars