Cranberries with Port

Stop!  Do not get out the can opener…I am about to blow your mind with the easiest, tastiest side dish.  Making Thanksgiving dinner for everyone?  Perfect this will take no time.  Tasked with bringing a dish?  Great, this will make you a star.  No matter what your fancy, enjoy this dish that is not only delicious but also gluten-free, dairy-free, and vegan!  It will make a wonderful side dish, a delightful dessert, and make people rethink that canned cranberry substance.

You will need:

1 cup ruby port

1 cup raw sugar

12 oz. of cranberries

You can scale this recipe up and down and adjust your sugar and port amounts for sweetness, keeping this recipe very definitively approximate.

  1. Combine three items in a saucepan and bring to boil over medium heat.  Lower heat and cook until liquid becomes syrupy, this takes 15 to 20 minutes.
  2. Remove from heat, pour into a serving dish, and cool to room temperature before serving.  If you want a smoother texture, press sauce through a strainer, pour into a serving dish and refrigerate before serving.

You can make this a few days ahead and keep cool in the fridge if you prefer a cool cranberry dish.  


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