If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe has become a favorite at our Thanksgiving Dinner. For many years I would try new ways of creating a new cranberry sauce, but in the end I felt that the port wine added that extra taste I was searching for. - eleonore
- 2 bags (12 oz. each) cranberries, washed and picked over
- 2 Granny Smith apples, peeled, and chopped
- 1-1/3 cups Port Wine
- 1-1/4 cups sugar
- 1 pinch Kosher Salt
- 2/3 teaspoon ground cinnamon
- Put above ingredients in a 4-5 quart saucepan and bring to a boil (make sure to stir).
- Lower heat and continue cooking uncovered until most of the cranberries have popped - stirring occasionally. This may take about 8 minutes or so.
- Transfer sauce into serving dish and cover with saran wrap and then refrigerate until completely chilled. Sauce will thicken during this time.
- I make this sauce the day before to allow for sufficient time to chill and save time on Turkey Day. I like to use a light dish (white/off white) to show off the cranberries.
- This recipe was entered in the contest for Your Best Cranberry Sauce
Flourless Almond & Coconut Cake
Looked for salad, ended up with cake: Life in a nutshell.
Shop Spring Cleaning
Recipe of the Day
Strawberry, Rhubarb, and Lime Popsicles
An out of the blue use for a mason jar.
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.