- VineLine Dispatches from Harvest 2019
- ‘Slow and steady harvest’ forecast for Northwest grapes in 2019
- VineLines Dispatch: Northwest wineries fill lists of USA Today readers
- Koenig wins Idaho Wine Competition for new owners
- Bledsoe Family Winery set to open tasting room in Oregon
- Northwest vineyards track along 2017 vintage after cool July
- Idaho wine industry prepares for 10th annual judging
- Walla Walla Valley Wine Alliance hires Robert Hansen as executive director
- 2019 American Wine Society conference casts spotlight on Pacific Northwest
- BC wine industry loses a lion with passing of Harry McWatters
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.