Cranberry sauce is one of the easiest holiday dishes you’ll be charged with this year. It can be made simple or elaborate – for a basic sauce, all you need to do is simmer a bag of fresh or frozen cranberries with 1/2-1 cup of sugar – white or brown (or to taste) and a cup of water or orange or apple juice. Toss in a cinnamon stick or some grated orange or lemon zest if you like, and simmer for about 15 minutes, until the berries pop and it looks like cranberry sauce. But if you want something just as easy but extra-special, try this thick, intense sauce made with port. It’s the perfect consistency, and the port isn’t overwhelming.
Ruby Port Cranberry Sauce
To make a cranberry-rhubarb sauce, swap chopped rhubarb, which has a similar tang, for half of the cranberries.
1/2 cup Port
1/2 cup sugar
1 sprig fresh rosemary (optional)
1 bag fresh or frozen cranberries
In a medium saucepan, simmer Port and sugar until thickened and reduced by half, 2-3 minutes. Add cranberries and gently stir to coat. Simmer until just tender but not falling apart, about 10 minutes. Cover and chill until cold.