Cranberry sauce has an infinite number of variations. In this version, we stick to our Virginian roots, swapping honey for white sugar and ruby port for orange juice. We've added a slew of baking spices for a more autumnal effect, but feel free to leave them out for a more direct flavor profile. Similarly, if honey isn't your preferred flavor, white sugar can be used instead, thinned with a little extra port.
- 12 ounces fresh cranberries
- 1/2 cup ruby port
- Zest of 1 orange
- 3/4 cup honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- Salt, to taste
Place cranberries in a small saucepan over medium-high heat. Add the honey, ruby port, orange zest, spices, and a pinch of salt.
Cook until the cranberries begin to burst, 4 to 6 minutes. Cook for an additional 2-3 minutes and turn off the heat. Allow to cool.
Transfer the sauce to a serving dish, cover, and refrigerate until cold. Can be made up to a week prior to serving.