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
Directions: - 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.
- Enjoy!
Original recipe
here.
What's your favorite recipe for cranberry sauce?
photo credit to my dad! :)
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Comments (2)
This cranberry sauce sounds delicious! I like my sauce pretty simple (but a little more fuss than opening up a can). Many years ago, my family bought one of those holiday meals that you just reheat, and it came with a cranberry apple relish. I didn't have the recipe for that so I concocted my own. Funny thing is that I'm really the only one who eats it. I don't understand why...it is so versatile! It is good with turkey, spread on biscuits/toast, used as a pancake or waffle topping, and any leftovers can be stirred in with slices apples and topped with a crumb mixture to make a sweet and tart apple crisp. Oh well, I guess some folks are perfectly fine with canned sauce. My sauce, it can be jellied, too. Just puree in a blender or food processor while it's still warm and pour into desired serving dish or mold.
This was back when I was in college, but I remember one of the hosts of NPR's All Things Considered always gave her family's recipe for cranberry sauce right before Thanksgiving and Christmas. After the host (and I think it was Susan Stamberg) gave her recipe, one of the producers always gave his own recipe:
1. Open the can.
2. Run a knife around the inside of the can to loosen the sauce.
3. Invert the can over a serving dish, and give it a couple of whacks until the sauce comes out.
4. Serve.