In my house, I like to keep Thanksgiving preparations as easy as possible. My way of doing that is to plan ahead and prepare as much as possible ahead of time! This cranberry sauce can be made up to 1 week ahead of time and either heated or brought to room temperature before serving. I love using port wine for sauces, but if you are looking for a substitute for the alcohol, pomegranate juice would be good choice. Of course, this delicious sauce can be used for so much for than your Thanksgiving turkey, it’s also a delicious sauce to serve warm over pork or chicken. I find that it’s also delicious right out the fridge on a spoon! Enjoy!
Port Wine Cranberry Sauce with Rosemary and Dried Cherries
- 1.5 Tbsp olive oil
- 1 large yellow onion, about 1.5 cups, diced small
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 bottle (750ml) of good quality port wine, I used a zinfandel port
- 2 pounds cranberries, fresh or frozen
- 1.5 cups dried cherries
- 2.5 cups sugar
- 1/4 cup rosemary, fresh, chopped
In large sauce pan over medium heat, add olive oil and onions. Cook the onions until they translucent and beginning to caramelize, about 10 minutes. Season with salt and pepper. Continue caramelizing the onions for another 10 minutes. Turn heat to high and deglaze the pan with 1 cup of the port wine, being sure to get any brown bits off of the bottom of the pan. Add remaining port and bring to a gentle boil. Reduce by half. Add cranberries and cherries and cook over medium/low heat until cranberries begin to open, about 20 minutes. Stir occasionally. Add sugar and stir until dissolved. Simmer over low heat for another 10 minutes. Remove the pan from the heat and add the fresh chopped rosemary. Enjoy!