Cranberry-Port Chutney
CRANBERRY-PORT CHUTNEY
By Williams Sonoma
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
Serves: 8-10
Oven Temp: N/A
I was never a fan of Thanksgiving dinner until the moment I realized the crucial role the underrated cranberry sauce plays in brightening up an otherwise muddled flavor profile. This particular cranberry sauce is something special. Make it the night before to save yourself some time on the big day!
1 cup ruby port
1 lb fresh cranberries
1 cup granulated sugar
1 cup fresh orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 cinnamon stick
In a saucepan over medium-high heat, bring the port to a simmer and cook until reduced by half (about 5 minutes).
Add the cranberries, sugar, orange juice, orange zest, lemon zest and cinnamon stick. Stir to combine. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low.
Simmer until the juices have reduced and are thick enough to coat the back of a spoon (about 15 minutes).
Remove from the heat and let the chutney cool to room temperature. Cover and refrigerate. Let stand at room temperature for about 1 hour prior to serving. Remove and discard the cinnamon stick prior to serving.
