Monday, December 7, 2009

Cranberry Sauce (juiced!)

Cookie Monster and I did not host Thanksgiving dinner this year; we were guests at his boss' house. So, in order to ensure our favorites were around after the Big Day, we made some of them just for us. Cookie Monster's favorite is a turkey, cranberry, stuffing, cream cheese sandwich (and I happen to like them, too), so we cooked up all of those things. Yes, for the two of us, we cooked a 14 lb. turkey. It was the smallest I could find! So, after two Tupperwares of that turkey, plus some leftover his boss sent with us, we are pretty damn tired of turkey right now. (Nevermind the two more Tupperwares full in the freezer!)
Anyhoo, I'm getting off track. The cranberry sauce. It's tasty. It's tart. It's a bit sweet. And, in our case, it's juiced. With liquor, that is.

Obviously, it started with these:

And then I stripped an orange naked.

And Cookie Monster did this to said naked orange.

...until there was a half cup of orange juice.
Then came the good stuff!

A little for the cook...
(Glass from Portugal. Appropriate, no?)

And then some sugar.

Boil everything together 'til the cranberries burst and it reduces into a lovely, thick sauce.

Makes the best sandwiches! Also great in oatmeal, too.

Orange Port Cranberry Sauce

1 bag fresh cranberries
Zest of 1 orange
1/2 cup orange juice
1/2 cup port wine
3/4 cup sugar

Combine all ingredients into a saucepan and bring to boil. Reduce heat and simmer until all cranberries are broken down and mixture becomes gelled.

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