Recipes from the Grapevine Cottage

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Jellied Cranberry and Port Wine Sauce

This came to us from Michelle in Duluth, Minnesota.

1 12 ounce bag of cranberries, picked over
1-1/2 cups sugar, or to taste
1 cup Tawny Port
1 tablespoon brandy
1 teaspoon freshly grated lemon zest (or orange zest)
2 teaspoons fresh lemon juice, or to taste (or orange juice)

In a large saucepan combine the cranberries, sugar, Port, zest, and lemon juice. Simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened. Let it cool.

Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.