Rosemary-Port Cranberry Sauce

Name: Rosemary-Port Cranberry Sauce
Prep time: 30 min
Total time: 9 h
Yield: 10 - 12 serving(s)
Ingredients: 1 1/2 c. sugar; 1 c. port wine; 2 (6-inch) fresh rosemary sprigs; 2 (1/2-inch thick) fresh ginger slices; 5 c. fresh or frozen cranberries; 1/8 tsp. salt; 1/8 tsp. pepper; 1/3 c. orange liqueur (such as Grand Marnier)

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

2 Ratings

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Johnny Miller

Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Total Time:

9 hrs

Boozy port and Grand Marnier are a match made in heaven when paired with tart vibrant cranberries. Rosemary and ginger offer an update, and the molded shape is a fun throwback touch.

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Ingredients

1 1/2 cups sugar
1 cup port wine
2 (6-inch) fresh rosemary sprigs
2 (1/2-inch thick) fresh ginger slices
5 cups fresh or frozen cranberries
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup orange liqueur (such as Grand Marnier)

Directions

1. Step 1Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
2. Step 2Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.

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