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Cranberry Sauce
 Recipe By Dan Sandvold

2 cups cranberries
Juice and zest of 1 orange
1/4 cup Port wine
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

 In a small saucepan, combine cranberries, orange juice and chopped zest, port wine, sugar, and cinnamon. Bring to a boil, reduce heat to simmer, and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar if necessary.

Yield: about 2 cups

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This page updated on 1/10/2000