Cranberry Sauce with Tangerine and Port Wine

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There are five states in the US that produces cranberries, two of them being Oregon and Washington.  Although the North West production only accounts for a small amount of the total barrels produced (about 500,000 of the roughly 8,500,000 estimated in 2014), I still find it pretty awesome that they grow here!  According to the Northwest Specialties, it is a native plant to Washington state.  Bandon beach in Oregon (one of my favorite beaches by the way) has a Cranberry Festival each year in September.  So, when I make my sauce, I try to find berries grown locally (but the recipe works just a great with Eastern or Midwestern berries too!)  

Cranberry Sauce with Tangerine and Port Wine
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
The quintessential holiday side dish - and the main ingredient is native to the NW -
Ingredients
  • 1 12-oz package of fresh cranberries
  • 1 ½ cups sugar
  • 1 Tablespoon butter
  • Juice from one medium tangerine (about ⅓ cup)
  • ⅓ cup (plus 1 Tablespoon) ruby port wine
  • 1 cup water
  • 2 Tablespoons thinly sliced tangerine peel
  • ⅛ teaspoon ground ginger
Instructions
  1. Place the first three ingredients in a sauce pan and, over medium heat, cook, stirring frequently, until the butter has melted and the sugar starts to sweat.
  2. Add the juice, water and port and bring to a rapid boil. Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
  3. Add the tangerine peel and ginger and simmer for another 15-20 minutes, until the sauce becomes thick. Allow to cool, then chill overnight. Will keep for a few days in the refrigerator.
  4. Makes about 2 cups

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Slice the peel thin and small, about 1/2 inch long. It’s ok to leave a little meat on them – it just cooks into the sauce!

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Stir the sugar and berries to make sure they are well coated. As the sugar melts, it helps to heat up the berry and cook them down. Cranberries are bitter without sugar.

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As the mixture of liquids and sugar heat, it tends to foam up. Keep stirring that foam back into the pot!

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After the liquid evaporates, you have a thick, almost jam-like sauce.

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And the result is delicious!

 

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About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
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4 Responses to Cranberry Sauce with Tangerine and Port Wine

  1. Lilly's Mom says:

    I loved reading this post about my dear home state of Washington and it’s beautiful neighbor, Oregon. I moved to Southern California 4+ years ago after living all my life in Washington. Bandon Beach is a beautiful place to visit. Nothing beats the beautiful evergreen trees of the Pacific Northwest. Your cranberry sauce recipe looks yummy. I will give it a try. Have a Merry Christmas!

  2. Neat info! My class watched a little five minute video on how cranberries are grown and harvested before we made our own for Thanksgiving – I managed to learn something along with the kids. 🙂 I usually just make a plain cranberry sauce, but this looks so delicious (and I even have some cranberries I could try it with!)

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