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Epicurious

Cranberry Sauce with Port and Cinnamon

4.6

(73)

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Cranberry Sauce with Port and CinnamonCon Poulos

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

Recipe information

  • Yield

    Makes 2 1/2 cups

Ingredients

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar

Preparation

  1. Step 1

    Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.

    Step 2

    Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

TagsSaucePortAlcoholBeveragesAmericanCranberryBerryFruitCinnamonHerbs & SpicesSideDinnerDairy FreeNut FreeGluten FreeVegetarianVeganQuickEasyMake AheadSimmerThanksgivingFallWinterBon Appétit

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