Cranberry Sauce with Tangerine and Port Wine

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There are five states in the US that produces cranberries, two of them being Oregon and Washington.  Although the North West production only accounts for a small amount of the total barrels produced (about 500,000 of the roughly 8,500,000 estimated in 2014), I still find it pretty awesome that they grow here in my neck of the woods!  According to the Northwest Specialties, it is a native plant to Washington state.  Bandon beach in Oregon (one of my favorite beaches by the way) has a Cranberry Festival each year in September.  So, when I make my sauce, I try to find berries grown locally (but the recipe works just a great with Eastern or Midwestern berries too!)

The quintessential holiday side dish – and the main ingredient is native to the NW –
Ingredients

What you Need:

  • 12-oz package of fresh cranberries
  • 1 ½ cups sugar
  • 1 Tablespoon butter
  • Juice from one medium tangerine (about 1/3 cup)
  • 1/3 cup (plus 1 Tablespoon) ruby port wine
  • 1 cup water
  • 2 Tablespoons thinly sliced tangerine peel
  • 1/8 teaspoon ground ginger

How you do it:

 Place the first three ingredients in a sauce pan and, over medium heat, cook, stirring frequently, until the butter has melted and the sugar starts to sweat.

  • Add the juice, water and port and bring to a rapid boil. Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.

  • Add the tangerine peel and ginger and simmer for another 15-20 minutes, until the sauce becomes thick. Allow to cool, then chill overnight. Will keep for a few days in the refrigerator

Makes about 2 cups

 

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This entry was posted in Christmas, Cranberries, Fruits and Vegetables, Holidays, Thanksgiving and tagged , , . Bookmark the permalink.

7 Responses to Cranberry Sauce with Tangerine and Port Wine

  1. Teresa says:

    I’m not a huge fan of cranberries, but your recipe sounds interesting, maybe I’ll give them a try this way. Thank you for sharing at The Really Crafty Link Party. Pinned!

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