As y’all know, every year for Thanksgiving, I make a variation on cranberry sauce, and this year is no different. This year’s variation is a Cranberry Blackberry Portwine (with a touch of nutmeg) Sauce and it is absolutely delicious. Would go super well with the usual poultry (also duck!) but also with a steak/beef. Very warm and enticing.
Ingredients
1/2 cup port
1/3 cup brown sugar (either light or dark is fine)
1/2 Cup honey
1/2 teaspoon ground cinnamon
1/4 Teaspoon ground ginger
1/2 teaspoon ancho chili powder
1/2 teaspoon table salt
1 12-ounce bag fresh cranberries
1 cup fresh or frozen blackberries
1 tablespoon orange zest (about 1 large orange)
Directions
Heat a medium saucepan over medium heat and combine port, brown sugar, honey, cinnamon, ginger and chili powder. Bring to a boil and turn to medium low. Allow to simmer for 5 minutes.
Add the cranberries and continue to simmer for 5 minutes. Add the blackberries and cook an additional 5-10 minutes or until the berries have popped and the sauce is beginning to thicken. Remove from the heat and stir in the orange zest.
Can be made the day of serving: Allow to cool in the fridge for at least 1 hour, covered in a dish. Can be made up to 3 weeks in advance and stored in the fridge, in a tightly sealed jar. Before serving, let sit at room temperature for a bit before serving to take the chill off.
