- Nicolas Quillé helps lead Washington’s Riesling revolutionPosted 16 hours ago
- Cooler temperatures put brakes on Washington’s 2016 vintagePosted 2 days ago
- Vancouver International Wine Festival to feature record number from CanadaPosted 2 days ago
- Walla Walla’s Jeff Popick retires this week from viticulture programPosted 3 days ago
- Wahluke Slope is backbone of Washington wine industryPosted 5 days ago
- Portland winery TeSóAria offers vegan wine brunchPosted 6 days ago
- Research focus paying off for Washington wine industryPosted 7 days ago
- Mike Januik enjoys success, accolades from long winemaking careerPosted 1 week ago
- Abacela hires educator Chris Lake as vineyard managerPosted 1 week ago
- Idaho wine industry states its case for RieslingPosted 1 week ago
Tawny Port Cranberry Sauce recipe
This take on traditional cranberry sauce will have you reaching for second helpings right away, as the fortified wine adds a sweetness that plays well with the cranberry’s natural tartness.
I used Thurston Wolfe‘s nonvintage Tawny, but any Tawny Port should work fine.
Makes 2 cups
- 1 cup Thurston Wolfe NV Tawny Port
- 1 cup fresh cranberries
- 1/2 cup dried, naturally sweetened cranberries
- 1 apple, finely chopped
- 1 teaspoon grated fresh ginger
- 1 cup water
- Combine all ingredients in a medium-sized saucepan and bring to a gentle boil over medium heat.
- Reduce heat to medium-low, then simmer for 30 minutes, stirring occasionally.
- Using a potato masher or slotted spoon, gently press down on any whole cranberries.
- Cool and serve.
Note: This can be made a day in advance.