The time has come to talk about Thanksgiving. The turkey, the dressing, the sweet potatoes, the pies…but don’t relegate the cranberry sauce to the back of the buffet! A rich, homemade cranberry dish can be a stunner on the spread. With rich port wine, balsamic vinegar and an intriguing blend of herbs and spices, this compote is a showstopper.
If you are in charge of the whole meal, this can easily be made ahead and not seem like a cranberry afterthought. But this luxurious recipe is perfect for those assigned to bring the cranberries to a gathering. Don’t plop a can on the table – show your friends and family that you care and took your humble assignment seriously. People will actually be talking about the cranberries!
Leftover cranberry sauce is always good on a turkey sandwich, but give this a try over ice cream for a sophisticated treat at anytime of year.
- 1 2/3 cup ruby port wine
- ¼ cup balsamic vinegar
- ¾ cup white sugar
- ¼ cup light brown sugar
- 2 sprigs rosemary
- 2 bay leaves
- ½ teaspoon whole cloves
- 1 star anise
- 1 cinnamon stick
- 12 ounces fresh cranberries
- Stir the port, balsamic and sugars together in a medium saucepan. Heat over medium heat until the sugar has dissolved. Tie the rosemary, bay leaves, cloves, star anise and cinnamon stick up in a small piece of cheesecloth or place them in a mesh tea ball. Drop the packet into the liquid and bring to a boil. Add the cranberries, lower the heat to medium and simmer, stirring frequently, until the berries pop and break down and the mixture has thickened. Remove from the heat and leave to cool. Fish out the spice packet then cover and store in the fridge for up to 5 days.
- Yields about 1 1/2 cups
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