Cranberries and Port Wine

By Marian Burros

Published November 18, 1989

Total Time
5 minutes, plus overnight refrigeration
Rating
4(16)
Comments
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Featured in: Lifestyle: Sunday Menu; Quick Cranberry Relish

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Ingredients

Yield:8 - 10 servings

  • 12 ounces fresh cranberries

  • ½ cup sugar

  • 1 cup port wine

  • ¼ teaspoon cinnamon

  • 3 tablespoon slivered crystallized ginger

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

19 grams carbs; 85 calories; 1 gram fiber; 6 milligrams sodium; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.

  2. Step 2

    Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.

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Ratings

4 out of 5
16 user ratings
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Comments

Jeanette

I added an extra Tbsp of candied ginger, and 1/8 tsp ground cloves. Will definitely make again. Next time I'll try it with 1/4 tsp ground cloves.

Jeanette

I added an extra Tbsp of candied ginger, and 1/8 tsp ground cloves. Will definitely make again. Next time I'll try it with 1/4 tsp ground cloves.

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