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11-12-2012, 03:19 PM
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#1
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 2,517
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Spiced Cranberries in Port
I 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.
Spiced Cranberries in Port
Ingredients:
- 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
Preparation:
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.
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11-12-2012, 03:25 PM
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#2
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,606
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Sounds great Steve :)
__________________
Odette 
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you  "
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11-12-2012, 03:27 PM
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#3
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 3,700
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This sounds wonderful Steve although I don't know if I can part with that much Port since I've developed a love for the "nectar of the gods", when I discovered it after the recent Port thread. 
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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11-12-2012, 03:37 PM
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#4
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,606
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Quote:
Originally Posted by Kayelle
This sounds wonderful Steve although I don't know if I can part with that much Port since I've developed a love for the "nectar of the gods", when I discovered it after the recent Port thread. |
I love it too! 
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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11-12-2012, 04:29 PM
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#5
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 2,517
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No worries! For this recipe, you could just as easily use some cheap Cream Sherry or Marsala and I'm sure it would be just as good. I have three cases of Port in my cellar, so for me to use a cup of it for cooking is just a good excuse to open another bottle... and drink what's left over of course! 
Another option would be to use red wine (something drinkable, but not too expensive) and just up the amount of sugar that's called for.
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11-12-2012, 04:30 PM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 12,890
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This does sound good!
__________________
She who dies with the most toys, wins.
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11-12-2012, 11:18 PM
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#7
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,606
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Quote:
Originally Posted by Steve Kroll
No worries! For this recipe, you could just as easily use some cheap Cream Sherry or Marsala and I'm sure it would be just as good. I have three cases of Port in my cellar, so for me to use a cup of it for cooking is just a good excuse to open another bottle... and drink what's left over of course!
Another option would be to use red wine (something drinkable, but not too expensive) and just up the amount of sugar that's called for. |
Think I'll stick to the real deal, I want it to taste as good as your recipe
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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11-13-2012, 03:12 AM
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#8
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 11,855
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Very nice Steve
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
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12-03-2012, 07:35 AM
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#9
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Assistant Cook
Join Date: Dec 2012
Posts: 1
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Looks like this would taste great, I would be trying this one.
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12-03-2012, 10:18 AM
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#10
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Head Chef
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,058
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I made this for Thanksgiving, and everyone loved it. The Port gives it a nice, deep flavor.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
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Spiced Cranberries in Port
Steve Kroll
I 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]
Ingredients:
[LIST]
[*]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
[/LIST]
Preparation:
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
1 reviews
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