Port Wine Cranberry Sauce
This crimson sauce has just the right amount of tartness to complement poultry, pork and game. —Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home
Total TimePrep/Total Time: 20 min.
- 1 package (12 ounces) fresh or frozen cranberries
- 1-1/4 cups sugar
- 1/4 cup port wine or grape juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.