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
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Ingredients
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1/2 cup
Port
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1/2 cup
freshly squeezed orange juice
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1/2
cinnamon stick
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2
whole cloves
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3
star anise
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1 packet
of fresh cranberries (about 3 cups)
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1 cup
brown or raw sugar
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1 tablespoon
grated tangerine peel
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1 teaspoon
grated orange peel for garnish
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2
cinnamon sticks for garnish
Directions
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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.
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Remove the spices from the pot.
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Add the berries, sugar and tangerine peel and simmer for about 10 minutes. Look for the cranberries to pop and the sauce to thicken.
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Remove from heat and pour the sauce in a bowl. Chill overnight in the fridge.
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Garnish with two cinnamon sticks and finely grated orange peel.
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