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.'