Who says cranberry sauce is just for turkey? It can be a great companion for all sorts of meals and mixed with a little mayonnaise is the most delicious (and ingenious I might add) spread for sandwiches. Here’s an easy recipe that will make you never return to the dreaded “cran in a can” again!
Cranberry Citrus Sauce
2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port, sherry, or other sweet wine
1/2 cup sugar, (or more, I usually end up using closer to a cup because if the tartness)
1 teaspoon cinnamon
1 tablespoon cornstarch
In a saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender and start to burst, stirring occasionally and smushing berries. In a small cup make a slurry with 1 tb cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. Cool before serving and enjoy! Also this can be made ahead of time and is good in the fridge for several days!