Rosemary-Port Cranberry Sauce
By Marian Cooper Cairns and Mary Allen Perry
Boozy port and Grand Marnier are a match made in heaven when paired with tart vibrant cranberries. Rosemary and ginger offer an update, and the molded shape is a fun throwback touch.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 9 hrs
Ingredients
- 1 1/2 c.
sugar
- 1 c.
port wine
- 2
(6-inch) fresh rosemary sprigs
- 2
(1/2-inch thick) fresh ginger slices
- 5 c.
fresh or frozen cranberries
- 1/8 tsp.
salt
- 1/8 tsp.
pepper
- 1/3 c.
orange liqueur (such as Grand Marnier)
Directions
- Step 1Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
- Step 2Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.
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