How many of us grew up thinking that cranberry sauce was the jiggly can-shaped mass that you cut into discs, slid onto a serving dish and tucked into the Thanksgiving spread somewhere between the rolls and the gravy boat? C’mon, ‘fess up. This particular version uses a recipe from this month’s Food & Wine Magazine as a jumping off point. The concept and the cranberries are about all they have in common, though. I know. Shock. Where the original recipe called for mere water (pfft!), we used Port, but any sweeter red wine will do. There’s also balsamic vinegar in place of the rice vinegar and dark brown sugar in place of the light. With the substitution of sweeter ingredients, the amount of sugar has been reduced by half so that the sweet elements don’t overpower the savory ones, and the balance of the finished dish is maintained.
No kidding, if you knew how simple this was to make yourself—and how much better it could be—you’d kick yourself for reaching for that can opener all of those holidays past.
Plus, there’s an odd satisfaction to watching the fresh cranberries burst and then seeing the pectin they release turn a pot of soupy liquid into a thick, jellied treat. This is a real crowd-pleaser, as it’s flavorful, simple, and allergen-free (seriously, no gluten, soy, dairy or nuts), so the only reactions you’ll trigger in your guests are cheering and applause.
While Dijon mustard might seem an odd addition to this dish, trust us, it’s only a tablespoon stirred in at the end and it really does add a lovely note to the sauce. It will complement your main course even better than the more traditional sweet-tart version.
This is yet another great make ahead for your Thanksgiving table. Covered, it should last up to a week in the fridge. As great as this is, if you still feel the need to break out the can opener for the diehards in the family, we won’t tell. It’ll just mean more of the good stuff for you.
Adapted generously from Food & Wine.
- 2 tablespoons canola oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon ground fennel
- ⅓ cup port
- 12 ounces fresh cranberries
- ½ cup packed dark brown sugar
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- Pepper
- In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add port, the cranberries, sugar, vinegar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries begin to burst and are coated in a thick sauce, about 7 minutes. Remove from heat and stir in Dijon. Season with salt and pepper. Scrape into a bowl and let cool; serve.
