• Cooking Time: 35
  • Servings:
  • Preparation Time: 45


Food and Wine Nov. '94. It's my favorite Thanksgiving cranberry sauce!


  • 2T veg oil
  • 1 large yellow onion, finely diced
  • 5 med. garlic cloves, finely chopped
  • 4 c. fresh or frozen cranberries (about a pound)
  • 1/2 c. dried cranberries (about 2.5 oz.)
  • 1/2 c. (packed) dark brown sugar
  • 1 1/2 c. cranberry juice
  • 1/4 c. (good) balsamic vinegar
  • 1/4 c. port
  • 1 1/2 t coarse salt
  • 1 1/2 t coarsely cracked black pepper
  • 1/2 t ground allspice
  • 1 small cinnamon stick
  • 1 nickel-sized slice of ginger
  • 2 whole cloves


  • 1. Heat oil in large non-reactive saucepan. Add onion, cook over mod. heat, stirring occasionally, until translucent, about 7 min. Add garlic and cook, stirring, for 2 min. Stir in all cranberries, brown sugar, cranberry juice, balsamic vinegar, port, salt, pepper and allspice.
  • 2. Tie the cinnamon stick, ginger and cloves in a small piece of cheesecloth (I was out of cheesecloth, so I put the ginger and cloves in a teaball, and just added the cinnamon stick by itself, as it was easy to fish out later). Add it to the saucepan and bring to a boil over mod. high heat. Lower the heat nsd simmer gently until thickened, about 35 min. Discard the spice bundle and let cool.

Categories: Thanksgiving 

Author Credit: Food and Wine

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