This wine-country twist on a Thanksgiving classic takes cranberry sauce to another level.
We use a red style Port wine for this recipe. If you aren’t familiar, Port wines are sweet, fortified wine originating from Portugal. Usually fortified with a distilled spirit like brandy.
The sweetness of the port adds a delightful balance with an unexpected elevation of flavor.
We like this label as it is good quality and affordable. It’s a perfect compliment to this cranberry sauce recipe.
The candied pecans add texture, with a sweet crunch complimenting the tartness of the cranberries. Today you can find prepared candied pecans in a lot of mainstream markets, especially around the holidays. Check in the nut section. Sometimes you will find them in the produce section with salad toppers.
The final touch is the orange zest. Not only does it add beautiful color, but a hint of citrus for another level of complexity.
We like our cranberry sauce slightly on the tart side, especially with the candied pecans. If you like a sweeter cranberry sauce, add 1/4 cup of sugar.