Happy Thanksgiving to you and your family. Here is my favorite whole berry cranberry sauce recipe – I always get asked to make it … now you can too.
Ingredients: One bag of fresh cranberries, sugar, Port Wine and a couple oranges
- Zest the peel of the oranges with a grater or zesting tool and set aside, then juice the oranges to make half a cup. Add Port to the OJ to make it a full cup of liquid.
- Place the one 1 cup fresh squeezed Orange Juice/Port mix in a saucepan.
- Add 3/4 cup of sugar and bring to a simmer.
- Rinse the cranberries and pick out the brown or soft ones.
- Add the cranberries to the hot OJ & Port and simmer for about 10 minutes. They will gently pop as they cook.
- At the end of ten minutes, remove from the heat, smash lightly with a potato masher so all the berries are at least cracked. Stir in the orange zest and cool.
Serve cool with dinner and goes well on crackers and lots of other things. This recipe can be easily doubled.
Happy Thanksgiving … may we all live in peace and be free from danger.

