Recipe by Menwith Hill'er Back Home !!
"An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!"
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1 (12 ounce) bag
packed dark brown sugar
orange, juiced and zested
I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make, and very good.
I wish I could have given this sauce 5 stars but felt that it came under that. I think that the sauce had too much port wine taste therefore adding to it's acidity and contributed to a lack of smooth taste. I've made cranberry sauce in the past which contained port wine that was marvelous, but unfortunately I can't find the recipe. I'll keep looking though.
This was so good; I've never made cranberry sauce from scratch before... but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me.
I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious.
This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor, and the amount of sugar is just right for a tart/sweet balance. I've tried it with both brown and white sugar -- with white sugar it is a little lighter, and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It's tasty both ways, but a brighter color if you use white sugar and ruby port.
This sauce was amazing! It was great to make a few days before Thanksgiving and keep in the fridge. The flavor was robust and a wonderful gourmet substitution for canned sauce. A must have!
this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!
The flavor is very good. It's just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.
This was great. I didn't think the difference between white and dk brown sugar would be that big, but that maple-y flavor of the dk brown sugar, the orange and wine make these cranberries delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar and Port Cranberry Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: < 1
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