Recipe: Ruby Port cranberry sauce

A tart burst of cranberry sauce punctuates rich dark meat.
(Jay L. Clendenin / Los Angeles Times)

Total time: 20 minutes plus cooling time

Servings: About 2 cups

Note: From Donna Deane

1 1/2 cups ruby Port

3/4 cup sugar

3 cloves

1/2 stick cinnamon

3 allspice berries

4 black peppercorns

2-inch-by- 1/2 -inch strip of orange peel

1 (12 ounce) package cranberries, washed

1. In a medium saucepan, combine the Port and sugar. Tie the cloves, cinnamon stick, allspice and black peppercorns in a small piece of cheesecloth. Add the spice bundle to the saucepan. Add the orange peel. Bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer gently until the wine is reduced to 1 cup, about 4 minutes.

2. Add the cranberries to the wine. Return to a simmer over medium-high heat then lower the heat and simmer until the cranberries pop, about 10 minutes. Remove from the heat and pour into a bowl. Let cool to warm then remove the spice bundle and orange peel. Cover and refrigerate until ready to serve.

Each serving: 81 calories; 0 protein; 15 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.