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
Ingredients
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2
bags (12 oz. each) cranberries, washed and picked over
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2
Granny Smith apples, peeled, and chopped
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1-1/3 cups
Port Wine
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1-1/4 cups
sugar
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1 pinch
Kosher Salt
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2/3 teaspoon
ground cinnamon
Directions
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Put above ingredients in a 4-5 quart saucepan and bring to a boil (make sure to stir).
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Lower heat and continue cooking uncovered until most of the cranberries have popped - stirring occasionally. This may take about 8 minutes or so.
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Transfer sauce into serving dish and cover with saran wrap and then refrigerate until completely chilled. Sauce will thicken during this time.
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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.
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