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Author Notes: My favorite Canadian cookbook author is Bonnie Stern. Her spiced cranberry port sauce was a huge hit during our Canadian Thanksgiving festivities. I adapted and modified her recipe slightly by reducing the cloves, increasing the star anise and using tangerine, rather than orange to infuse the dish. I also recommend chilling over night to thicken the sauce and to ease any cooking-related stress on Thanksgiving Day. Tip: spread on a baguette with leftover turkey, arugula and triple-cream brie for a tasty sandwich. —menumaniac
Makes 2 cups
- 1/2 cup Port
- 1/2 cup freshly squeezed orange juice
- 1/2 cinnamon stick
- 2 whole cloves
- 3 star anise
- 1 packet of fresh cranberries (about 3 cups)
- 1 cup brown or raw sugar
- 1 tablespoon grated tangerine peel
- 1 teaspoon grated orange peel for garnish
- 2 cinnamon sticks for garnish
- In a medium-large pot (preferably with a glass lid), combine the Port, juice, 1/2 a cinnamon stick, cloves and star anise. Bring to a controlled boil. Reduce the heat and simmer covered for about 10 minutes.
- Remove the spices from the pot.
- Add the berries, sugar and tangerine peel and simmer for about 10 minutes. Look for the cranberries to pop and the sauce to thicken.
- Remove from heat and pour the sauce in a bowl. Chill overnight in the fridge.
- Garnish with two cinnamon sticks and finely grated orange peel.
- This recipe was entered in the contest for Your Best Cranberry Sauce
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