Cranberry sauce can be too tart for some. The addition of port wine softens the tartness and is a nice variation for the adults.
12 oz. package fresh cranberries
1/2 cup of sugar
1 cup port wine
¼ teaspoon cinnamon
3 Tablespoons chopped crystallized ginger (optional)
Rinse and drain cranberries. Place cranberries, sugar, port, and cinnamon in a 2-quart saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, until the cranberries pop (5 – 10 minutes). Stir in chopped crystallized ginger. Remove from heat and cool. Refrigerate for 8 hours.
Make ~ 10 servings