Cranberry Sauce with Port Atnd Tangerine |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate. Ingredients:
1 (12-ounce) bag fresh or frozen cranberries |
3/4 cup sugar |
1/2 cup ruby port |
3 (3- by 1/2-inch) strips tangerine zest |
1/3 cup tangerine juice (from about 2 tangerines) |
Directions:
1. Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
2. Cooks' note: Cranberry sauce can be made 1 week ahead and chilled in an airtight container.
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