I have always been a fan of Thanksgiving Dinners with Family and Friends... my first attempt to bring something to a family gathering was about 27 years ago... I made this out of the ordinary Cranberry Sauce... two hours of labor and forgot to take it with us:)) we all had a good laugh... so the tradition continued... I would make the Cranberry Sauce and would have company over and would forget to serve it... gratefully our friends and relatives were outspoken enough for me to get with it.
So with that said this year I made the Cranberry Sauce yesterday and hopefully I will not forget it to serve it... gratefully there will only be a total of three at the dinner table for the main course and one more for desert.... so with that said I do not expect to forget it.
So let's go to the recipe: My version consists of a Navel Orange and the secret ingredient is a good quality Port Wine.... yes a bit of sugar and of course fresh cranberries.
Thank you Debe Maxwell, CRS for inspiring me to write about what I am grateful for around Thanksgiving Time and to be clear it has been over 28 years since I opened a "can of Cranberry sauce" just saying.
Now keep in mind I did this recipe yesterday so it is not a copy of Hannah Williams recipe. Wishing you a Happy Thanksgiving.
The ingredients are: 1 cup of Port Wine, 1 cup of Navel Orange Juice, I am not a big sugar person so only .5 cup of sugar FYI you can double that and it will not be as tart as mine... and of course 12 ounces of fresh Cranberries...
The making is easy put all the ingredients in one pot that you have a cover for so you will not make a massive mess:) and keep boiling, then reducing and periodically stirring until the concoction thickens.... once it thickens let it cool for about 20 minutes and you will have an awesome Cranberry Sauce.
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