Cranberries and Port Wine Condiment

"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."
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
Ready In:
20mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

  • 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).

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Reviews

  1. 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!
     
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