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.
Warre’s Heritabe Ruby Port via Wine.com
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.
Jump to recipe Check out the 2018 Thanksgiving Menu
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
cups |
- 12 ounces fresh cranberries
- 2/3 cup Port wine red style Port wine
- 1/3 cup orange juice
- 1/2 cup sugar
- 1 teaspoon orange zest plus several strips for garnish
- 1/4 cup candied pecans roughly chopped
Ingredients
| |
- In a medium saucepan, add Port, orange juice, sugar and orange zest.
- Over medium-high heat, bring to a gentle boil and reduce to simmer allowing the sugar to dissolve.
- Add cranberries. Stir to combine. Simmer for about 15 minutes, stirring a few times. Some of the cranberries will pop.
- Roughly chop candied pecans while the cranberries are simmering.
- Remove saucepan from heat. Add 1/2 of the candied pecans to the cranberries. Stir to combine.
- Place in a serving bowl. Garnish with orange zest strips and remaining candied pecans. The sauce continues to thicken as it cools.
- Can be served warm or at room temperature. If making ahead, add the pecans to the cranberry sauce right before serving to ensure they are crunchy.
May we suggest? This dish is perfect alongside our Savory Sausage and Herby Cornbread Stuffing.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
