Ingredients:
- 1 cup (250 ml) ruby port
- 1 lb. (500 g) fresh cranberries
- 1 cup (250 g) sugar
- 1 cup (250 ml) fresh orange juice
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 cinnamon stick
Directions:
In a saucepan over medium-high heat, bring the port to a simmer and cook until reduced by half, about 5 minutes. Add the cranberries, sugar, orange juice, orange and lemon zest and cinnamon stick and stir to combine. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes.
Remove from the heat and let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick, transfer the chutney to a serving bowl and serve. Makes about 2 1/4 cups.
Williams-Sonoma Test Kitchen
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$17.95
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Our Price $208
(69)
Rated 5 out of
5
by
hrplo from
First year success!
Made this for Thanksgiving 2020. I think I'll keep this in my ready repertoire for many other accompaniments. Was absolutely easy to make, cooked down beautifully (longer than the recipe said but who cares?), and tasted wonderful. Loved all the subtle hints of spice. Will absolutely make again.
Date published: 2020-12-02
Rated 5 out of
5
by
hulachick71 from
Wonderful cranberry sauce
This recipe has been my "go to" cranberry sauce recipe. The port gives it a wonderful depth of flavor
Date published: 2018-10-28
Rated 5 out of
5
by
2merry from
Cranberries with a Punch
Love this recipe! The Port adds a great punch to the orange/lemon zest.
Date published: 2015-10-08