2/3 cup sugar
1 cup ruby port wine
1 12-ounce (1 bag) fresh cranberries
4 tablespoons maple syrup
1 teaspoon fresh lemon zest
1/8 – 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon*
1/4 teaspoon ground allspice
Combine all of the ingredients in a saucepan and bring to a boil over medium high heat.
Continue to cook, lowering the heat if it begins to spatter, until the cranberries start to pop, roughly 5 minutes, stirring occasionally.
Press the berries against the side of the pan to help break them down, and continue cooking for another 5 to 10 minutes, until the sauce thickens.
Remove from heat and cool.**
Can be served warm, or stored in the refrigerator until ready for use. If it is too thick, add a little more port wine or water and blend until incorporated.
*If you are using Vietnamese cinnamon use 1/4 teaspoon cinnamon. If you are using true cinnamon (also known as canela) add closer to a half teaspoon.
**If using vanilla extract, add after removing the pan from the heat.
Keywords: Cranberry Sauce, Port Wine Cranberry Sauce