by Kurt FrieseGrandma was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time, and let them ferment—they have quite a kick.
Ingredients
- 1 cup water
- 2 cups port wine, divided
- 1 cup raw sugar
- 2 cinnamon sticks
- 1 tablespoon lemon zest, cut into long strips
- 1 pound whole cranberries
Instructions
- Mix together water, 1 cup wine, sugar, cinnamon sticks and lemon zest in a medium saucepan, and bring to a boil for 10 minutes. Add the cranberries, reduce heat to medium-low, and cook for 8-10 minutes, just until cranberries are bursting. Add remaining cup of wine, let cool, and store in a sealed container for at least a day before serving.
Makes 2-1/2 cups.
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