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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
Salad with one rule: chop it real good.
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