Drunken Cranberry Sauce

There is something about tart cranberries as a side dish with any meal that always seems like a great match. From breakfast to dinner its always a great match. I loved the canned version as a kid but my grown up homemade version is a crowd please that takes not effort.

2 Lb Cranberries

2 Cups Sugar (or 1 1/2 Cups Sugar and 1/2 Cup Splenda)

1 Cups Red Wine

Zest and Juice of One Large Orange

1 Cup Apple Sauce

1 Oz Port

Place cranberries, sugar, orange juice, zest and wine in a small pot. Cook on medium heat and stir continuously. The sauce will quickly combine and berries will start to pop. Its important not to cook longer then 15 minutes in order to save some of the pectin to keep the sauce firm. 15 minutes is plenty of time for the cranberries to cook down and for everything to combine. Remove from heat and allow to cool in fridge. Once cool add apple sauce and port.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s