Monday, December 3

Cranberry Sauce with Port and Tangerine

I am normally not a huge fan of cranberry sauce, again because it tends to be overly sweet. I'll add a tiny dollop to my Thanksgiving plate, but it's not really something I go out of my way for. This recipe, however, may make me change that.

The port gives the sauce depth and the tangerines give it a kick. It's not too sweet but it still complements Turkey (at least that's what they told me) and other savories nicely.

Cranberry Sauce with Port and Tangerine

1 bag fresh cranberries
3/4 cup sugar (scant)
1/2 cup Ruby Port
3 strips tangerine zest
1/3 cup freshly squeezed tangerine juice

Bring cranberries, sugar, port and zest to a simmer in a heave saucepan over medium heat, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst (12 min). Remove from heat and stir in juice. Cool completely.

This recipe came from the November 07 issue of Gourmet in the section called 'Bringing Fancy Back', which I'm all about.

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