11/20/2012
Here is a great Cranberry Sauce recipe for your Turkey Day!
Cranberries with Port Wine and Citrus
Ingredients:
1 package Fresh Cranberries
1 cup Ruby Port
1 ΒΌ cup Brown Sugar
1 Juice and zest of one Lemon
1 Juice and zest of one Orange
1 Sprig fresh Rosemary
1 Tbsp. Prepared Horseradish
Method:
Remove the cranberries from the bag and place in a colander. Rinse thoroughly with cold water and remove any berries that are mushy.
In a 3 quart sauce pan, place the port wine, orange juice, lemon juice and brown sugar, bring to a simmer over medium high heat and stir until the sugar has dissolved. Add the cranberries, bring to a boil then reduce heat to simmer.
Simmer the cranberries for approximately 30 minutes or until the cranberries have split and liquid begins to thicken. With a fork, gently mash the cranberries to into a chunky consistency.
Add rosemary sprig and allow to simmer for another 10 minutes. Remove rosemary and stir in the horseradish and half of the orange and lemon zest.
Let mixture cool for 15 minutes. Transfer to serving dish, cover with plastic wrap and chill in refrigerator. For service, garnish with a sprinkle of remaining orange and lemon zest.
Cranberries may be made up to 48 hours prior to service.
