Cranberry Sauce With Port & Fennel Seed

 Cranberry Sauce with Port & Fennel Seed

Sweet-tart cranberry sauce is a must with turkey. Not only is it a breeze to make, it keeps for weeks in the fridge, allowing you to prep way ahead. This style is a little looser—think plump cranberries in a light syrup—but if you prefer it jammier, cook it 3 to 4 minutes longer, stirring often. If you’re using frozen berries, there is no need to thaw them.

Ingredients:

Make Classic Cranberry Sauce (recipe follows), but substitute light brown sugar for granulated sugar, and substitute ruby port for cranberry juice. Add 1 1/2 tsp (7 mL) fennel seeds before cooking.

Classic Cranberry Sauce

1 bag (12 oz) fresh or frozen cranberries, about 3 1/2 cups (875 mL)

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) cranberry juice

Directions
Place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, 8 minutes—most skins will have split. 

Remove from heat. (Don’t worry if it looks runny. Most of the liquid will get absorbed by the berries, and what’s left will thicken.) Cool completely. Transfer to an airtight container.

 Refrigerate up to 2 weeks.

Makes 2 cups (500 mL), about 8 to 10 servings