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Tawny Port Cranberry Sauce recipe

By on November 27, 2013

 

This recipe for Tawny Cranberry Sauce will have you reaching for seconds.

Make your next cranberry sauce using Tawny Port, and you’ll be reaching for seconds. (Photo via Flickr/click for credit)

This take on traditional cranberry sauce will have you reaching for second helpings right away, as the fortified wine adds a sweetness that plays well with the cranberry’s natural tartness.

I used Thurston Wolfe‘s nonvintage Tawny, but any Tawny Port should work fine.

Makes 2 cups

Ingredients:

  • 1 cup Thurston Wolfe NV Tawny Port
  • 1 cup fresh cranberries
  • 1/2 cup dried, naturally sweetened cranberries
  • 1 apple, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 cup water

Instructions:

  1. Combine all ingredients in a medium-sized saucepan and bring to a gentle boil over medium heat.
  2. Reduce heat to medium-low, then simmer for 30 minutes, stirring occasionally.
  3. Using a potato masher or slotted spoon, gently press down on any whole cranberries.
  4. Cool and serve.

Note: This can be made a day in advance.

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .

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