Photo by ocean yamaha
I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition. I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia. Thanks for finding this one, Aunt Sy!
Cranberry Sauce
1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste. I like mine less sweet)
1 1/4 c port wine
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1/4 c cold water
4 1/2 t corn starch
Combine the first three ingredients in a medium sauce pan. Bring to a boil. Reduce the heat and cook for 5 minutes.
Blend the water with the corn starch. Add to the sauce pan and cook until the mixture is thick enough.
