Wednesday, November 21, 2012

Can The Canned Cranberries- Cranberry Port Wine Sauce

I think most of us grew up with those wonderful canned cranberries.  Some people love them.  I think they are edible, but it's so easy to do so much better. If your Uncle Bob, or some other relative, who will eat nothing else must have them by all means go ahead and serve them. For those who appreciate really good homemade food here's a wonderful recipe for fresh Cranberry sauce that will elevate your Thanksgiving dinner to new heights.  This is really easy to make and takes only about 15 minutes from start to fininsh. Your after Thanksgiving turkey sandiches will be awesome as well.

Cranberry Port Wine Sauce

1 cup sugar
1/2 cup ruby port wine
1 12 oz. package fresh cranberries- rinsed and stems removed
1 Tbsp. grated orange zest
2 Tbsp. butter
1/4 cup chicken broth
2 tsp cornstarch

In a medium sauce pan over low heat, stir sugar and wine until sugar disolves
Add cranberries and orange zest and increase heat to medium high.  Bring to a boil.  Cook about 10 minutes until cranberries pop.  Reduce heat to medium low and add butter one tablespoon at a time. Add chicken broth to cornstarch and stir to eliminate any lumps. Add chicken broth and simmer for about 5 additional minutes until berries are tender and sauce is slightly thickened and translucent.  Enjoy!

Happy Thanksgiving to one and all.  May God bless your time as you give thanks for the abundance we have been so fortunate to have in this great country.

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