Cranberry Sauce with Ruby Port

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.