The best cranberry sauce you've ever tasted... Your guests will be blown away by the bold flavor with subtle nuances. And it's a breeze to make!
Place cranberries in a medium sauce pan.
Grate the zest of one orange into the pan (1 tbsp).
Grate ginger root into the pan (1 tsp)
Juice the oranges and add to the pan (you need 3/4 cup of juice - approx. 2 large navel oranges)
Add Port wine (or Sherry) and cinnamon.
Stir, bring to a boil, then reduce to a simmer
Cook uncovered for 30 minutes, stirring occasionally, until cranberries are all popped open and tender.
Let cool and serve at room temperature or cold.
Nutrition facts based on 1 oz of cranberry sauce (2 tbsp).
Recipe makes 2.5 cups = 20 servings of 2 tbsp each.
Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg