In addition to turkey, this tart-sweet cranberry sauce makes a wonderful accompaniment for pork or duck.
INGREDIENTS:
1 bag (12 oz.) fresh or frozen cranberries, rinsed and any decaying fruit discarded
2 tablespoons orange zest
3/4 cup orange juice
3/4 cup sugar
1/4 cup Ruby Port
1/2 teaspoon pure vanilla extract*
METHOD:
In a 3- to 4-quart saucepan, combine cranberries, orange zest, orange juice, and sugar. Over medium-high heat, bring mixture to a boil, then lower the heat to maintain a simmer, stirring frequently, until the cranberries berries ‘pop’ and release their juices, about 8 minutes. Add port and cook 2 minutes longer. Stir in vanilla extract. Let cool completely. Sauce will keep up to two weeks in refrigerator.
*While optional, adding vanilla extract ties the tangy citrus and cranberry flavors together. It adds an intriguing bit of ‘mystery’ that makes this sauce unique.
