Cranberry sauce: you can't have Thanksgiving without it.
The best kinds of recipes are the ones that are inherited from your parents. In this case, I've gotten a crazy good recipe for cranberry sauce suggested to me from my dad - who's always had a flair for experimenting with his dishes, trying new recipes, and following the LA Times recipes. So basically, I trust him when he comes to me saying he's got some sort of new recipe that he wants to try.
He did this a few years ago with this particular cranberry sauce recipe. It's absolutely incredible and perfect for the holiday season. Not only is it robust and fruity, but the extra spices mix together to create a quintessential holiday taste. Definitely give it a try! Total time:
20 minutes plus cooling time Servings:
About 2 cups Note:
From Donna Deane Ingredients:
- 1 1/2 cups ruby Port
- 3/4 cup sugar
- 3 cloves
- 1/2 stick cinnamon
- 3 allspice berries
- 4 black peppercorns
- 2-inch-by- 1/2 -inch strip of orange peel
- 1 (12 ounce) package cranberries, washed
- In a medium saucepan, combine the Port and sugar.
- Tie the cloves, cinnamon stick, allspice and black peppercorns in a small piece of cheesecloth.
- Add the spice bundle to the saucepan.
- Add the orange peel.
- Bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer gently until the wine is reduced to 1 cup, about 4 minutes.
- Add the cranberriesto the wine. Return to a simmer over medium-high heat then lower the heat and simmer until the cranberries pop, about 10 minutes.
- Remove from the heat and pour into a bowl.
- Let cool to warm then remove the spice bundle and orange peel. Cover and refrigerate until ready to serve.
Original recipe here
.What's your favorite recipe for cranberry sauce?
photo credit to my dad! :)