Cranberry Sauce with Port

Cranberry Sauce with Port

From Claire Livia Lassam - liviasweets.com

Cranberry sauce is usually too sweet for me. It’s something I put on my plate and don’t touch. So this year I made it my mission to make a sauce that fell firmly on the savoury side. This one, spiked with port and flecked with rosemary, is for me, just the ticket.

  • 3 cups cranberries (frozen will work just fine)
  • ¾ cup sugar
  • 1 sprig rosemary, finely chopped
  • ½ cup port

In a medium pot over medium heat, cook the cranberries until they have popped open. Add sugar, rosemary, and port, and bring back to a boil. Let it cook for about 10 minutes more, stirring regularly. Pour into jars and allow it to cool. It will keep in the fridge for 2 weeks, covered.

Images by Claire Livia Lassam

Images by Claire Livia Lassam