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*

[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?"