Subj : Crockpot N.Y. Times - 51
To : All
From : Dave Drum
Date : Wed Apr 03 2024 05:02 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Cranberry Sauce w/Port & Orange
Categories: Five, Citrus, Wine
Yield: 9 servings
24 oz Fresh or frozen, thawed
- cranberries
1 1/2 c (packed) lt brown sugar
1/2 c Ruby or tawny port
Fine grated zest of 1
- orange
Salt
Put the cranberries into a 5 to 8 quart slow cooker.
Scoop out about 3/4 cup of the berries and finely chop.
Set aside. Stir the sugar, port and half the orange zest
into the slow cooker. Season with a generous pinch of
salt. Cover and cook on high for 1 hour and 30 minutes.
Stir the cranberry sauce well and set the lid back on
the slow cooker so there is a 1" to 2" gap, to allow for
evaporation. Cook on high for another 1 1/2 to 2 hours,
stirring at least twice, taking care around the edges,
until many of the berries have popped and the sauce has
thickened and is syrupy. Stir in the reserved chopped
cranberries and the remaining orange zest. Spoon the
cranberry sauce into a serving bowl, cover, and chill in
the refrigerator until ready to serve.
STOVETOP METHOD
Put the cranberries into a medium saucepan. Scoop out
about 3/4 cup of the berries and finely chop. Set aside.
Add the sugar, port and half the orange zest into the
pan, and stir. Season with a generous pinch of salt.
Bring the mixture to a simmer over medium heat and cook,
stirring often, until many of the berries have popped
and the sauce has thickened and is jammy and syrupy, 10
to 15 minutes. Stir in the reserved chopped cranberries
and the remaining orange zest. Spoon into a serving
bowl, cover, and chill in the refrigerator until ready
to serve.
By: Sarah DiGregorio
Yield: 8 to 10 servings
RECIPE FROM:
https://cooking.nytimes.com
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