If you’re still opening a can for this ubiquitous side dish, give it up and try this ultra easy recipe for fresh cranberry sauce.  The fresh cranberries almost cook themselves and the port and orange juice give them a depth of flavor that you’ll never get from the canned variety.  To balance the tartness, try adding chopped Granny Smith apples at the beginning of the cooking time.

1           12 ounce package fresh cranberries, cleaned 

¾         cup sugar

¼         cup orange juice

½        cup water

½        cup port wine

            Pinch of salt

2          granny smith apples, chopped, optional 

Rinse cranberries discarding any over-ripe berries.  Set aside.  Mix sugar and liquids in a saucepan over medium heat until sugar is dissolved, add a pinch of salt and stir.  Add cranberries (and apples if using) and bring to a boil.  

Reduce heat. Simmer for 20 minutes, stirring occasionally.  Remove from heat and cool completely.  Refrigerate and serve cold or at room temperature.  Best made the day (or days) before.

Makes about 2 cups

ALL RECIPES ©ELIZABETH KARMEL 2019