I love Thanksgiving. It is one of my favorite holidays. I have been hosting a Thanksgiving dinner for 21 consecutive years, until now. This year, I am taking a sabbatical. Dan could not be happier about this decision. Having recently been laid off from my job of the last two plus years, has also taken the wind out of my sails a bit so I am relieved as well. So, I'll be taking it "easy" for once and just preparing a few things to take to a friend's house instead.
One of those things is Cranberry Sauce with Port and Cinnamon. The recipe is from a Bon Appetit November issue from a couple of years ago.
Cranberry Sauce with Port and Cinnamon
(from Bon Appetit)
1 cup of ruby Port
2 cinnamon sticks
1 cup dried cranberries (about 6 ounces)
1 12 ounce bag of fresh cranberries
3/4 cup of water
1/4 cup sugar
1. Bring ruby Port and cinnamon sticks to a boil in a heavy medium saucepan. Reduce heat to medium and simmer mixture for 5 minutes.
2. Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes.
3. Transfer sauce to bowl; cool. Discard cinnamon sticks.
Do ahead: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.