Cranberry Sauce for Sophisticates

Yahoo FoodNovember 15, 2013


  • 1 cup port (or red wine or Madeira)
  • 1 cup sugar
  • 1 tablespoon juniper berries
  • 10 black peppercorns
  • 1 12-ounce bag fresh cranberries (about 4 cups — frozen can be substituted)

  • directions

  • Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat.
  • Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
  • Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together.
  • Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
  • Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead.