Elegant Cranberry Port Sauce

Make this not-as-sweet sauce a few days in advance and store in the refrigerator. Bring to room temperature, or warm before serving.

(1) 12-oz pkg fresh cranberries
1/2 cup ruby Port wine
1/3 cup orange juice
1/3 cup sugar
2 tsp grated orange zest
1 tsp grated fresh gingerroot
2 Tbsp currant jelly

In a 4-quart stainless or enamel saucepan, combine cranberries, Port, orange juice, sugar, orange zest, and gingerroot. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer for 12 to 15 minutes, stirring frequently until cranberries have popped and sauce is slightly thickened. Stir jelly into mixture until dissolved, and set aside to cool slightly before refrigerating or serving.

No time to cook? Make canned cranberry sauce special by adding 1 Tbsp grated orange zest, 1 tsp freshly grated gingerroot, and 2 tsp Port to a 16-oz can of whole cranberry sauce. Makes 2 cups

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