Port Wine - Asian Spice Cranberry Sauce

Discussion in 'Food and...' started by flyingron, Oct 24, 2017.

  1. flyingron

    flyingron Administrator Staff Member AWS Wine Judge

    Years ago I always insisted on taking Cranberry Sauce from the can, pushing it out with still the can rings crimped into it. Then I found out how trivially easy it is to make cranberry sauce. All you need is to boil one bag (12 oz) cranberries, a cup of sugar, and a cup of some sort of liquid together.

    However, the most popular one I make for people is my one using port wine. I used some cheap (10 year) tawny for this usually, though just about anything will work.

    Take a little more than a cup of port wine and put it in a pot with the Asian spices on low heat to steep. For years I'd get a small bag of assorted spices from my local asian grocery not knowing just what the blend was called. Later, at one of the mega-Asian stores I found it to be "Chinese Stewing Spices." It's a blend of cinnamon, black coriander, green coriander, star anise, and probably some other stuff. I smash it real good before dropping it into the wine.

    After about 10 minutes, I strain out the spices. You should have a cup of wine left.

    Add one cup of sugar. Heat and stir until the sugar is dissolved.

    Add the bag of cranberries. Bring to a boil. When they start to crack on their own, take a spoon and smoosh them as you go until things become the consistency you like. I generally go at it until I have no "round" berries left. You need to make sure you cook this long enough (15-20 minutes). Too short and it won't set up.

    Pour into whatever bowl you want to serve it in and put it away to cool.
     

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