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
bags (12 oz. each) cranberries, washed and picked over
Granny Smith apples, peeled, and chopped
cups Port Wine
pinch Kosher Salt
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