Cooking Light (November 2014)
We've started off our Thanksgiving coverage with a couple of raves: a Cornbread Stuffing we absolutely loved, and a Curried Carrot Soup that was a big hit with our guests.
So let's keep up that trend: This Cherry-Port Cranberry Sauce might be the best cranberry sauce we've ever made.
This cranberry sauce is perfect. It's unimprovable. It's everything you want from a cranberry sauce -- not too tart, not too sweet. The cherries are an excellent pairing with the cranberries, and the port adds a very nice depth of flavor. (If you don't want to use port, Cooking Light suggests unsweetened cherry or pomegranate juice.)
The best part? It literally takes just about as long to make this from-scratch sauce as it would to open a can of cranberry sauce. The recipe basically consists entirely of, "Heat everything in a saucepan for 5 minutes. Eat it."
Actually, no, wait -- this is the best part: This sauce is craaaaazy good on leftover turkey sandwiches, with a smear of dijon mustard.
Believe us, we've already tried it. Twice.
>> Read the full Thanksgiving 2014 recipe index
>> Read about this year's biggest Thanksgiving trends
Cherry-Port Cranberry Sauce, recipe by Maureen Callahan
Cooking Light (November 2014)
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(This photo: Cooking Light/Chris Court; styling: Carla Gonzalez-Hart)
INGREDIENTS
DIRECTIONS
Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring until sugar melts. Reduce heat to medium-low; simmer 5 minutes or until cranberries begin to pop. Cool slightly before serving.
