- Koenig Vineyards in Idaho stays local with sale to Nederends
- VineLines Dispatch: Tasting rooms spring up across Washington, Oregon
- 2019 vintage off to warm start in Northwest vineyards
- From apples to grapes: Lake Chelan AVA turns 10
- I Love Gamay festival helps kick off Oregon Wine Month
- Travel Oregon awards $125,000 in grants via Wine Country license plate
- Josh Lawrence, Tom Merkle team up to buy Conner Lee Vineyard
- Coyote Canyon Winery uses superb Sangiovese to top 7th annual Cascadia International Wine Competition
- Precept Wine floats marketing campaign for House Air
- Taste Washington looks to top 7,000 patrons for Grand Tastings
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.