Don’t be intimidated by fresh cranberries; cranberry sauces, like this one, are very quick to throw together! Last Sunday, the cranberries were heaped on tables at the Ballard farmer’s market like piles of tiny jewels. I LOVE cooking with them! They taste amazing in savory dishes, desserts, as well as drinks! Last year, my husband and I had a stay-at-home date where we made about 7 different cocktails, including a Cranberry and Thyme Gin and Tonic, and a Cranberry and Strawberry Mojito. Such a fun day that just got more hilarious as we continued to create. In going through the pictures, one thing I realized is how different my photography is, even from just a year ago. I am so thankful to see my hard work and research paying off!
Anyway, enough reminiscing and back patting… I hope you enjoy this rich cranberry sauce with notes of red wine and candied orange peel!
Cranberry Port Sauce
- 1/2 cup port wine
- 1/2 cup freshly squeezed orange juice
- 12 oz fresh cranberries
- 1/2 cup sugar
- thin strips of orange peel
In a medium sauce pan, combine orange juice, sugar and orange peel and bring to a rolling boil over medium heat to make a thick syrup and candy the peel.
Add cranberries and port, stir until all the syrup is incorporated, then cover with lid and allow to simmer until the cranberries are soft. Once they are, gently pop them against the side of the pan.
Continue to cook until you have a very thick, jammy consistency.
Serve hot or cold.