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2 cups sugar
1/2 cup port wine
3/4 cup water
4 cups fresh cranberries
1/4 cup orange liqueur

To a saucepan add sugar, port, and water, stir until sugar is dissolved. Add cranberries, bring to a boil over medium high heat, cook 8-10 minutes stirring frequently, until cranberry skins begin to split. Remove from heat, allow to cool 15 minutes.

Use an immersion blender to coarsely puree the cranberries, add the orange liqueur, stir well. Refrigerate 8 hours to 2 weeks. Serve cold or at room temperature.

Yields 3 cups.

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