Cranberry Sauce with Ruby Port
Naturally sweet-tart fresh cranberries are enhanced by the rich fruity flavor of Ruby Port, fragrant orange and spicy cinnamon. The Ruby Port tempers the tartness of the fresh cranberries nicely, and adds a lush, deep red color.
Remove the peel of the orange in large strips with a vegetable peeler and set aside. Squeeze the orange and reserve the juice.
Combine the fresh cranberries, sugar, orange juice & peel, cinnamon and Port in a sauce pan and bring to a slow boil stirring occasionaly. Lower the heat to just a simmer and cook 20-30 minutes until it thickens. Remove from heat and allow to cool slightly. Remove the cinnamon stick and orange peel and stir in the vanilla & salt.
Serve warm or cold. Keeps refrigerated for two weeks. Perfect with roasted poultry, meats & game.