MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Cranberry Sauce With Port & Orange
Categories: Five, Citrus, Wine
Yield: 10 servings
24 oz Fresh or frozen, thawed
- cranberries
1 1/2 c Light brown sugar; packed
1/2 c Ruby or tawny port
1 Orange; fine grated zest of
Salt
Put the cranberries into a 5 to 8 qt 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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