
Most families have a set traditional Thanksgiving menu. Everyone has their favorite dishes that are a must beyond the turkey, but turkey can get complicated too – brined, kosher, smoked, fried or roasted! I believe adding or changing some of the side dishes keeps the Thanksgiving menu interesting and for a foodie, lots more fun. And then, there is the cranberry sauce. I have struggled with finding the “perfect” cranberry sauce, not too sweet and no nuts (suggests my husband). It seems every Thanksgiving I have changed my cranberry sauce just a little and then of course, I forget how exactly I made it the Thanksgiving before and if it was a success. This year I started testing cranberry sauce recipes early, as soon as the fresh cranberries appeared on the market. A cranberry sauce from Thanksgivings past made with port was my starting point, I do remember that. I also remember adding orange juice or orange rind in the past and receiving family member’s approval. Citrus is a nice refreshing touch with the bird. Experimenting and tweaking spices with wine pairings in mind and I have created my 2014 Thanksgiving Cranberry Sauce. It may change next year, but I will know where to find it – ALWAYS RAVENOUS!
Just an added note ~ since I’ve made a few cranberry sauce batches, if you are lucky enough to have leftover cranberry sauce, a spoonful mixed into your Greek yogurt in the morning is a nice way to start your day….a few nuts for some is a nice addition too.
Just an added note ~ since I’ve made a few cranberry sauce batches, if you are lucky enough to have leftover cranberry sauce, a spoonful mixed into your Greek yogurt in the morning is a nice way to start your day….a few nuts for some is a nice addition too.

Cranberry Sauce
Ingredients
- 1 cup Ruby Port
- 3/4 cup sugar
- 1/2 cup tangerine juice
- 12 oz. fresh cranberries
- 1 stick cinnamon
- 2 stars of anise
Instructions
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In a medium saucepan combine all the ingredients except cranberries. Bring to a boil and then reduce to a low simmer for 4 minutes.
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Add the cranberries and bring mixture to a boil and then lower heat and simmer for about 20 minutes. Cool and refrigerate. Bring to room temperature before serving
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