Blair Fryer, communications manager for the City of New Westminster, clipped this recipe from The Vancouver Sun more than a decade ago and has made it every Christmas since.
"It's easy to make and the addition of orange and cinnamon lend a festive flavour, while the port gives the sauce a rich taste and elegant appearance. I make and refrigerate it a day ahead to cross another Christmas dinner item off of my list!"
Cranberry Orange Sauce with Port
Zest of 1/2 medium orange
3 cups (750 ml) fresh or frozen cran-berries (fresh is best)
1 cup (250 ml) granulated sugar
One-half cup (125 ml) water
1 Tbsp. red wine vinegar
One (1 inch/5cm) piece cinnamon stick
2 Tbsp. (30ml) port
Using a vegetable peeler, remove zest from orange.
Cut zest into very thin shreds, about one inch long.
Place zest in small saucepan. Add cold water until about 1 1/2 (4 cm) deep.
Bring to a boil; reduce heat and simmer for about 25 minutes or until zest is almost tender.
Drain zest in a fine strainer; set aside.
In a large saucepan, combine cranberries, sugar, 1/2 cup (125 ml) water, vinegar, cinnamon stick and zest.
Place over medium-high heat and bring to a boil, stirring constantly until the sugar is dissolved.
Reduce heat and simmer for five to 10 minutes or until the berries pop, stirring frequently.
Stir in port; cook for two minutes.
Discard cinnamon stick.
(Cover and refrigerate for up to 3 days)
Makes 2 1/4 cups (550 ml)
