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Port-Cranberry Sauce

This port cranberry sauce gets layers of sweet-tart flavor from orange juice, orange zest, and a good pour of luscious, ruby-red port. Plus, with only five ingredients and a half-hour time commitment, it's a surprisingly easy way to add color and flavor to your Thanksgiving menu.

Frequently Asked Questions Port is produced in Portugal's Douro Valley and is named after Porto, the city on the Douro River from where it was historically exported to the world. It is a sweet, fortified wine — usually red, to which brandy is added during fermentation. This recipe calls for ruby port: a "younger" style that has a fresher, fruitier flavor and a brighter red color than the barrel-aged tawny port.

Cranberries are high in pectin, a soluble fiber that occurs naturally in many fruits. When heated with an adequate amount of acid and sugar, that pectin creates a gel: the traditional setting agent for jams, jellies, chutneys, fruit pie fillings, and more. Your cranberry sauce will thicken even further as it cools to room temperature.

Notes from the Food & Wine Test Kitchen Using freshly squeezed orange juice rather than packaged juice will make a big difference in flavor. Depending on the size of your fruit, you'll need one or two oranges for the required half-cup. You can maximize the juice you're able to extract by investing in a high-quality citrus juicer. (And don't forget to zest your oranges before before juicing them.) Make ahead This cranberry sauce can be stored in the refrigerator for up to two weeks.

Port Cranberry Sauce Plus Cranberry-Sauce Galette

Port Cranberry Sauce Plus Cranberry-Sauce Galette This recipe is a two-fer. Stop after step 2 and you have a classic cranberry sauce for the Thanksgiving table, infused with Port for fantastic depth of flavor. Carry on through the remaining steps and you have a beautiful cranberry galette for dessert.

Total Time: 5 hours 30 minutes(includes chilling)

Active Time: 1 hour 30 minutes

serves: 10 as a sauce, 6 as a dessert

Ingredients For the Port cranberry sauce:

2 pounds fresh cranberries, rinsed and picked over

1 (750 ml) bottle ruby Port

1¾ cups sugar

Zest of 1 orange (optional)

For the galette:

2⅔ cups (340 grams) all-purpose flour

1 tablespoon granulated sugar

¼ teaspoon fine sea salt

1 cup plus 2 tablespoons (255 grams) cold unsalted butter

1 tablespoon apple cider vinegar

½ cup ice water

2 cups Port cranberry sauce

1 egg

2 teaspoons whole milk

1 tablespoon turbinado or raw sugar

½ cup crème fraiche

1 cup heavy cream

Directions

Make the Port cranberry sauce: In a heavy bottomed saucepan over medium heat, combine all ingredients and bring to a boil. When cranberries pop and start to burst, reduce heat and simmer until sauce has thickened and reached the consistency you like, 15-20 minutes. Let cool to room temperature.

Serve immediately as a sauce for Thanksgiving turkey and sides, continue to step 3 and use as a filling for a cranberry galette, or refrigerate up to 1 week. Bring back to room temperature before serving.

Make the cranberry galette: Place metal blade of a food processor in freezer for 20 minutes.

With chilled blade in place, in food processor, combine flour, sugar and salt. Pulse to integrate. Cut butter into about 15 pieces, add and pulse 20 times. Combine vinegar and water. Add ¼ cup of this mixture to dough and pulse 7 times. Add remaining liquid and pulse 7 times.

Transfer dough to a work surface and gather it into a ball. If necessary, add 1-2 tablespoons very cold water. Halve dough equally and roll each half into a ball.

Wrap one ball in plastic wrap, then aluminum foil, and place in a sealable freezer bag. Transfer to freezer. (Dough will keep 10 weeks in freezer. Thaw overnight in refrigerator before using.)

Place second dough ball on a sheet of parchment. With the heel of your hand, press dough into a small circle. Wrap in plastic and refrigerate at least 3 hours and up to 48.

Remove dough from refrigerator, unwrap and let sit 5 minutes at room temperature on a large sheet of parchment. Place a second large sheet of parchment on top of dough. With a rolling pin, roll dough into a circle ¼ inch thick.

Slide dough circle on its parchment onto a baking sheet. Strain and discard excess liquid from cranberry sauce. Fill dough circle with cranberry sauce, leaving a 1½ inch border all around. Fold border up and over sauce and lightly press folds together. Refrigerate 30 minutes. Meanwhile, preheat oven to 425 degrees.

In a small bowl, whisk together egg and milk. Brush galette borders with egg wash. Sprinkle with turbinado sugar. Bake until crust is golden, 50 minutes. Serve warm or at room temperature.

Use a stand mixer or electric beaters to whip creams together until billowy. Pass crème Chantilly at the table.

Adapted from Aleksandra Crapanzano

This recipe was published in:

Take Your Cranberry Sauce To The Next Level With One Candied Ingredient

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For many, cranberry sauce is a holiday staple. However, this jammy spread deserves more than its brief holiday heyday, and remixing the original recipe with added ingredients might just be the key to making it the star of every season. Enter candied ginger, the sweet and spicy secret weapon that jazzes up cranberry sauce for both Thanksgiving and your average Thursday.

Unlike raw ginger, which is sinewy, tough, and too spicy to enjoy as a standalone ingredient, candied ginger is made by cooking the root in sugar before drying it to create a crunchy, crystallized, candy-sweet treat that's palatable enough to enjoy as a snack. Introducing candied ginger to cranberry sauce embellishes the tart flavor with a trim of fragrant spice that's tempered but not totally washed out by the glacé taste of the hardened sugar syrup. Candied ginger's brittle and crunchy texture is the perfect counterpart to the jellied consistency of cranberry sauce, enhancing not just the flavor of the spread, but its otherwise one-dimensional mouthfeel too.

Although it's just as delicious for a homemade batch, candied ginger is especially transformative for canned cranberry sauce (so says Duff Goldman), giving it a deceptively homemade and downright sophisticated flair. You can use candied ginger as an edible garnish that crowns your cranberry sauce or finely dice and mix it into the condiment for texture and a more integrated flavor. Candied ginger works well alongside orange zest, which is common in cranberry sauce recipes, but consider adjusting your table sugar ratios in your favorite recipe to prevent cloying flavors.

Read more: Myths About Garlic You Thought Were True

A heap of candied ginger is shown in closeup. - Rosemary Calvert/Getty Images

Although candied ginger-infused cranberry sauce flaunts a dynamic flavor profile, it's still a versatile ingredient that marries well with many other provisions. While it adds a sweet, aromatic spice to classic holiday platters, balancing their starchy, umami-packed flavors, this snappy cranberry sauce has plenty of creative uses that go far beyond the usual suspects.

Use candied ginger cranberry sauce as a sweet accompaniment to a roasted chicken sandwich topped with sharp cheddar cheese and peppery arugula to achieve a full-bodied, handheld meal that balances garden-fresh goodness with savory, sweet, and sharp notes. Take a toasted baguette and lather it with brie or goat cheese before adding a dollop of candied ginger cranberry sauce for a jazzy appetizer that's tangy, rich, spicy, and, of course, sweet. For sweet treats, pipe this peppery cranberry sauce into flaky pastries, drizzle it over a scoop of pistachio ice cream, or add it to a stack of basic buttermilk pancakes.

Feeling adventurous? Think outside of the box by introducing additional ingredients that will reshape how you use cranberry sauce altogether. Combine with soy sauce, rice vinegar, and citrus juice and use candied ginger cranberry sauce to create a glaze for tofu or roasted Brussels sprouts. Or, thin it out with olive oil and lemon juice to create an unforgettable salad dressing. Dare we suggest adding your cranberry sauce to a bourbon cocktail? Whichever way you put it to use, candied ginger cranberry sauce is a show-stopping take on a classic holiday recipe that turns an ordinary condiment into a year-round kitchen essential.

Read the original article on Chowhound.

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