Prep 20 mins
Cook 0 mins
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.
- 12 ounces fresh cranberries
- 1⁄2 cup sugar
- 1 cup port wine
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons slivered crystallized ginger
- 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).
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!