Cranberry Sauce with Port & Galette

March 2, 2024

WSJ 2023

2 LBs fresh cranberries

1 bottle Ruby Port

1 3/4 C sugar

zest one orange

  1. In sauce pan, med heat, bring all ingredients to a boil. When cranberries start to burst, reduce heat. Simmer 15-20 minutes. Let cool. Serve immediately or refrigerate up to 1 week.
  2. Make a Galette: on parchment paper roll dough into 7″ circle, 1/4 ” thick. transfer to baking sheet. Strain cranberry sauce, fill dough center – leaving 1 1/2″ border all around folding border up and over cranberries.
  3. Refrigerate 30 minutes. PreHeat oven to 425°
  4. Beat 1 egg and 2 TB milk and brush border.
  5. Sprinkle 1 TB turbinado sugar on top. Bake 50 min/crust golden.
  6. serve with Crème Chantilly: beat 1/2 C crème fraiche & 1 C heavy cream

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Cranberry Sauce Bourbon

December 27, 2016

Serves 8-10

  • 2  12oz packages cranberries
  • ²⁄³ C white sugar and 1¹⁄³ C brown sugar  OR >1 C Turbino
  • ¾ C orange juice
  • zest of orange
  • ¾ C water
  • 1-3 TB bourbon

Cook all ingredients  med-hi  15-20 min. Remove from heat & cool.

OR

serves 4-6

  • 12 oz cranberries
  • 1 ½C sugar
  • 1 apple peeled, cored & chopped
  • 1 C water
  • zest & juice 1 orange
  • zest & juice 1 lemon
  • optional: add 2 TB bourbon
Posted by olssonrecipes
Filed in Salads and Dressings and Sauces, Thanksgiving
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