Getting your player ready...
Makes about 2 cups. From “Canal House Cooking Vol. 2,” by Christopher Hirsheimer and Melissa Hamilton. Subscribe or purchase at .
Ingredients
1 cup port
1 cup sugar
1 tablespoon juniper berries
10 black peppercorns
4 cups or 1 bag fresh cranberries
Directions
Put the port, sugar, juniper berries and peppercorns into a heavy saucepan and bring to a boil over medium- high heat. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Transfer to a pretty serving bowl. Cover and refrigerate.
