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Cranberry Sauce with Port And Tangerine
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| Cranberry Sauce with Port Atnd Tangerine Gourmet | November 2007 Melissa Roberts Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate. Yield: Makes about 2 cups Active Time: 10 min Total Time: 1 hr | |
| 1 (12-ounce) bag | fresh or frozen cranberries |
| 3/4 cup | sugar |
| 1/2 cup | ruby Port |
| 3 (3- by 1/2-inch) strips tangerine zest | |
| 1/3 cup | tangerine juice, (from about 2 tangerines) |
Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
Cooks' note:
Cranberry sauce can be made 1 week ahead and chilled in an airtight container.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Cranberry-Sauce-with-Port-Atnd-Tangerine-240572#ixzz1eXhITRLu
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