Ruby Port Cranberries
Materials
- 2/3 cup sugar
- 3/4 cup Somerset Ridge Ruby Port or Buffalo Red
- 1/2 cinnamon stick 1 1/2 inches
- 1 package fresh or frozen cranberries about 12 oz.
- 1 tbsp slivered tangerine clementine or orange zest, or more to taste
Instructions
- In a saucepan over moderate heat, combine the sugar, Ruby Port and cinnamon stick; bring to a boil.
- Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly.
- Add the cranberries and zest.
- Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened.
- Serve at room temperature or chilled.