This warm, rich variation on traditional cranberry sauce is both sweet and savory, always a great combination, and very different from the traditional Thanksgiving side dish. And don’t worry, you can serve it to the kids. Most of the alcohol evaporates in the cooking.
About the cranberries. Don't try this with fresh cranberries. Dried cranberries, sometimes called craisins, are like raisins. The secret is that the dried berries reconstitute with the wine and get plump and rich.About the port. I prefer New York ruby ports for this recipe because they are fruitier than California ports and tawny ports. Look for Taylor or Widmer. If you can't find them, a California port like Gallo will do just fine.About the thyme. You can use 2 teaspoons dried thyme leaves if you wish, but I prefer the powder because it disappears while leaves get in your teeth. If you have dried thyme, powder them in a coffee grinder or a mortar and pestle. If you have fresh thyme, toss in two sprigs about 2" (51 mm) long and then fish them out before serving.About the white pepper. I prefer white pepper because it disappears in the mix, but if you don't have any, go ahead and use fresh ground black pepper.About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.About the orange zest. The zest is just the very thin layer or orange on the outer skin of the orange. It is rich in flavor and orange oils. The white layer just below the zest is the pith and it is bitter, so you need an orange zester tool, or a microplane, or a potato peeler to remove it. The zester and microplane produce tiny shreds, perfect for this recipe. If you use a potato peeler, you need to chip the zest into tiny bits. The strips in the picture above are decorative and would need to be chopped up for the recipe. If you get a little white it is OK, but not too much.Do ahead. This dish can be made in advance and refrigerated. Just leave out the butter. Warm the mix in the microwave or a saucepan, then add the butter, and stir it in with a spoon, not a whisk.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Cook. In a saucepan stir together the port, balsamic vinegar, cranberries, shallot or onion, and thyme. Simmer until most of the liquid has evaporated, about 1 hour. Don't dry it out. This process cooks out most of the alcohol, but there may still be a little left, but nowhere near enough to get anyone tipsy.
Serve. Just before serving, stir in the butter, salt and pepper to taste, and the orange zest. Serve warm.
Meathead, BBQ Hall of Famer - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.
Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.
A Propane Smoker That Performs Under Pressure
The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.
The Cool Kettle With The Hinged Hood We Always Wanted
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.