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
freshly squeezed orange juice
of fresh cranberries (about 3 cups)
brown or raw sugar
grated tangerine peel
grated orange peel for garnish
cinnamon sticks for garnish
In This Recipe
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.