During the Thanksgiving rush, the night before can sometimes be your only friend.
Wednesday night, I made this cranberry sauce in a matter of minutes. It was quick and it was easy, but it still meant one less burner, one less pot, and one less thing on my mind come Thursday. A full day in the refrigerator also gives the sauce and its flavors time to come together. It’s the perfect complement to roast turkey.
Recipe adapted from Food and Wine Magazine.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
YIELD: 2 cups
WHAT TO GRAB:
1/2 cup ruby port (don’t overspend)
1/2 teaspoon orange zest, plus extra for garnish
1/2 cup fresh orange juice (2 oranges)
12 ounces of fresh cranberries
3/4 cup sugar
1/4 to 1/2 cup of water (optional)
HOW YOU DO IT:
1. In a medium saucepan, combine the port, orange zest, and orange juice, and bring to a boil. Reduce the heat to medium-low, and add the cranberries and sugar. Simmer for about 25 minutes, stirring regularly, until the sauce is almost the consistency of jam. If the mixture is too thick, add the water. (I added a 1/2 cup). Transfer to a bowl and allow to cool. You may also refrigerate. Serve at room temperature or cold!