Ruby Port Cranberry Sauce

Karen's Kitchen Stories: Ruby Port Cranberry Sauce:

This recipe appeared in the November 14, 2007 issue of the Los Angeles Times Food section.
Karen's Kitchen Stories:

RUBY PORT CRANBERRY SAUCE

Ingredients

1 1/2 C Port

3/4 C sugar

Spice bundle: 3 cloves, 1 cinnamon stick, 3 allspice berries, 4 black pepper corns, tied into a bundle with cheesecloth

2 inch by 1/2 inch strip of orange peel. Alternatively, a drop of orange oil can be substituted

1 package of cranberries, fresh or frozen

Instructions

1. Place everything but the cranberries into a sauce pan and bring to a boil. Reduce the heat and simmer for four minutes to reduce the wine to about one cup.
2. Add the cranberries and bring the mixture to a boil again. Reduce the heat and simmer for about ten minutes, until the cranberries pop.
3. Remove the pan from the heat and let cool. Remove the orange peel and the spice bundle.
4. When fully cooled, pour into a container and refrigerate.

Note: this is one situation where a nonstick sauce pan is helpful. I use this one for reducing sweet sauces quickly. The reduction really goes fast. It's the same one I used to reduce apple cider for apple cider pie (full disclosure: neither Crate and Barrel nor Calphalon have any idea that I am endorsing their product).