Recipe by Acerast
This is a delicious condiment that my father-in-law in Chicago makes for our Thanksgiving Feast every year. Port and crystalized ginger give it pungent flavors, therefore most adults love it, most children do not.
Top Review by BarbryT
Oh my. I just found my new favorite cranberry "sauce." !!! It is those fantastic pungent flavors. This also is so very much easier than my (native midwest :-)) "family" jellied cranberry sauce, and way more reliable. I am thrilled I picked this as one of your recipes for PAC Spring 07!
- 12 ounces fresh cranberries
- 1⁄2 cup sugar
- 1 cup port wine
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons slivered crystallized ginger
Directions See How It's Made
- Wash cranberries and place in a pot with the sugar, port and cinnamon.
- Bring to a boil over high heat.
- Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
- Stir in the slivered ginger.
- Remove from heat and chill overnight.
- Keeps in the refrigerator for about one week (if there is any leftover).