This simple cranberry sauce gets an extra depth of flavor from the addition of ruby port.
- 1 cup (250 ml) ruby port
- 1 lb. (500 g) fresh cranberries
- 1 cup (250 g) sugar
- 1 cup (250 ml) fresh orange juice
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 cinnamon stick
In a saucepan over medium-high heat, bring the port to a simmer and cook until reduced by half, about 5 minutes. Add the cranberries, sugar, orange juice, orange and lemon zest and cinnamon stick and stir to combine. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes.
Remove from the heat and let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick, transfer the chutney to a serving bowl and serve. Makes about 2 1/4 cups.
Williams-Sonoma Test Kitchen