- Gehringer tops Great Northwest Invitational Wine Competition again
- Erica Landon, Ken Pahlow take Walter Scott Wines into second decade
- L’Ecole No. 41 announces management change
- Team Quady sweeps superlatives at Oregon Wine Competition
- Fries family sells Duck Pond Cellars to Great Oregon Wine Co.
- USA Today readers vote Stoller Family Estate tasting room No. 1 in nation
- Auction of Washington Wines tops $4 million again
- Ste. Michelle CEO Baseler retires after 17 years at the helm
- Fujishin, Lost West Winery use Riesling to top 2018 Idaho Wine Competition
- Private Barrel Auction raises $251,500 for Washington State University wine program
Tawny Port Cranberry Sauce recipe
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
- 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
- Combine all ingredients in a medium-sized saucepan and bring to a gentle boil over medium heat.
- Reduce heat to medium-low, then simmer for 30 minutes, stirring occasionally.
- Using a potato masher or slotted spoon, gently press down on any whole cranberries.
- Cool and serve.
Note: This can be made a day in advance.