I’ve never particularly liked cranberry sauce, but finding a mouldy jar of supermarket stuff from Thanksgiving 2007 at the back of my fridge (yeah, yeah, I should probably clean out the fridge more often, but that is not the point of this little story) prompted me to make my own this year…and the result was a tasty treat, with very little effort. Minimal work, maximum reward…
Cranberry Sauce with Port and Tangerine (from Epicurious)
- 1 (12-ounce) bag fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup ruby Port
- 3 (3- by 1/2-inch) strips tangerine zest
- 1/3 cup tangerine juice (from about 2 tangerines)
Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
Cooks’ note: Cranberry sauce can be made 1 week ahead and chilled in an airtight container.