Cranberry Port Gelée

Christopher Hirsheimer and Melissa Hamilton

Use a good port, red wine or even a Madeira if that’s what you have on hand. Cranberries have so much natural pectin that this sauce will set up even if you don’t refrigerate it.

Ingredients

  • 1 cup port
  • 1 cup sugar
  • 1 tablespoon juniper berries
  • 10 black peppercorns
  • 12 ounces fresh cranberries

Instructions

Put 1 cup port, 1 cup sugar, 1 tablespoon juniper berries, and 10 black peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add 1 bag (12 ounces) fresh cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes.

Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through with a rubber spatula. Transfer to a pretty serving bowl. Cover and refrigerate. 

Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.

Cook time: 
Yield: 
About 2 cups
  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.