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Sunday, November 29, 2009

Cranberry Sauce (a spirited and expensive sauce from Southern Living)

This was yummy, but very expensive. Next time I will leave out the orange liqueur (it was around 24 dollars a pint or maybe less than a pint). I liked it with the port wine alone. It thickens as it cools. This was from a special Southern Living mag. I might add a bit more sugar to make it sweeter next time.

Makes about 3 1/2 cups. Make 8 hours ahead.

2 cups sugar (more if you like it sweeter)
4 cups fresh cranberries (about a bag and a half)
1/2 cup port wine
1/4 cup orange liqueur

1. Stir together sugar, port wine, and 3/4 cup water in a heavy 3 quart saucepan until blended. Add cranberries; bring to boil and cook over med-high heat, stirring often, 8-10 min or until cranberry skins begin to split. Remove from heat and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3-4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in airtight container up to 2 weeks. Serve chilled or at room temperature.

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