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.
Makes:
Takes:
Ingredients
- 1 bottle inexpensive American port (750 ml bottle)
- ½ cup inexpensive balsamic vinegar
- 8 ounces dried cranberries
- 2 tablespoons minced shallot or onion
- ½ teaspoon ground thyme powder
- 2 tablespoons butter
- ½ teaspoon Morton Coarse Kosher Salt
- ⅛ teaspoon ground white pepper
- Zest of one medium orange
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
Method
- 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.
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