Happy Thanksgiving! I hope that everybody is enjoying good food and good times with friends and family. And that we all have something to be thankful for this year, and every year. As for me, I’m thankful to be having a quiet holiday at home and it’s been so wonderful that I intend to make this a holiday tradition. I am so over the Thanksgiving hype.
I know, I have been an absentee blogger. It’s been a busy fall and with everything going on outside of the home I haven’t been very inspired in the kitchen. In short: I’ve been lazy. 🙂 Even so, I would be remiss if I didn’t make at least one Thanksgiving contribution to the blogosphere.
Forget the canned cranberry sauce. Homemade cranberry sauce is so easy to make and it is far superior to the crimson cylinder of mystery glop that comes from a can. Schlorp. This recipe is our favorite and I make it every Thanksgiving. Not just the one time, mind you. We eat this cranberry sauce all season long. It’s just that good.
♥ ♥ ♥
Port Cranberry Sauce
2 cups fresh cranberries
1 orange, zested and then juiced
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup port wine
1 Tablespoon Arrowroot powder
Combine the cranberries, orange zest, orange juice, sugar, and cinnamon in a saucepan. Bring to a gentle boil over medium heat. Slightly mash the cranberries while stirring.
Reduce the heat and add the port. Continue to cook over medium-low heat until the cranberries are tender.
Whisk the Arrowroot into the cranberry mixture and cook until thickened. Remove from heat and let cool.