Recipe: Port Balsamic Cranberry Sauce

[starlady]

1 bag (12 oz.) fresh cranberries
2/3 cup ruby port
2 Tbs balsamic vinegar
½ cup golden raisins
¾ cup sugar
1 med. tangerine or 8 kumquats

1. Heat cranberries, port, vinegar and raisins in saucepan over medium heat until boiling or until cranberries begin to burst.
2. Peel & chop tangerine into small sections (make sure to remove any seeds). If using kumquats, peel.
3. Add sugar & citrus to saucepan. Simmer uncovered for 20 minutes or until sauce is desired consistency.

Adapted from a recipe in The Philadelphia Inquirer back in the time known colloquially as 'the day.'

Comments

[naraht]

That sounds lovely! *makes note*

[starlady]

It's really good--I've made it so often that I have it memorized.

[brewsternorth]

Oo, nice! My recipe is more seat-of-the-pants than that, but it's interesting to compare it.

[jesse_the_k]

That sounds fascinating. I'm ill-informed re: drinks. Only liquor in our house is 1 red, 1 white, 1 sherry.

If I substituted a merlot for the port, would that be OK, or is that like saying "can I substitute Velveeta for goat feta?"

[starlady]

Well, ruby port is pretty sweet and most merlots are rather dry. You could probably do it, but I'd definitely taste and add more sugar if needed. Maybe think about combining the merlot and the sherry, actually, since sherry's also kind of sweet.

I actually wound up making it this time with 1/3 cup tawny port and 1/3 cup sangria, and it came out great, so it's not like no substitutions are acceptable. :)