Cranberry Sauce

A Mouthwatering Recipe

cranberry sauce
Cook Time: min

With Thanksgiving just around the corner we are going to continue our preparation for the big feast and make some awesome cranberry sauce with port and apricots.

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  • 3 cups Port Wine
  • 1 cup sugar
  • 1 cup apricot preserves
  • 1 cup fresh lemon juice
  • 1/2 cup honey
  • 2 6-ounce package dried apricots, quartered
  • 2 12-ounce bag cranberries
  • 1 teaspoon grated lemon peel
  • 8 whole green cardamom pods
  • Cooking Directions

    Coarsely crush cardamom in mortar with pestle or place in re-sealable plastic bag and crush with rolling pin; discard skins. Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes.

    Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (This can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

    Recipe Summary

    Main Ingredients: cranberries, wine

    Course: Side Dish

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