The Corner

Re: Cranberry Sauce of The Gods

I hereby confirm the reader’s

suggestion that one substitute port for water in making homemade cranberry

sauce. I made our sauce last night, just to get it out of the way before the

real cooking begins tonight, and tried port instead of water. Good gracious!

It makes for a much richer flavor. I wouldn’t dream of folding in mandarin

oranges, but if you’re using a cup of sugar and a cup of port, you really do

need something to cut the sweetness. Try a pinch of salt, and zest from two

lemons, put in as the sauce bubbles on the stove. If you don’t have a

zester, just wash a couple of lemons and grate them over the pot of

simmering sauce. Take care just to get the yellow rind, and not the white

stuff underneath.

I brought a small jar of my homemade cranberry sauce to a colleague this

morning. He’d told me yesterday that he’s a hapless cook, and his wife won’t

let him near the kitchen. His contribution to the family meal is to go to

the store to buy the pies. I told him that homemade cranberry sauce is the

easiest thing in the world to make, and because people are used to eating

that glop from the can, they’re always pleasantly surprised at how much

better the homemade stuff is. The entire process takes about 10 minutes.

N.B., if you’re like me, and prefer your cranberry sauce more on the tart

side, I’d say you could substitute red wine for port.

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