You may already have had your fill of cranberry sauce this season (my apologies if it jiggled and came out of a can) but have you had your fill of port? It isn't uncommon to see someone drinking port out of a measuring cup early Christmas morning (why exactly Farmer tries to be inconspicuous I'm not quite sure).
If you are looking for a quick and easy recipe for your next cranberry sauce & gravy themed dinner party this just might be it (more about that another time).
1 C Ruby Port (drink remainder in glass measuring cup in order to remain inconspicuous)
2 cinnamon sticks, broken in half
1 C dried Johnson's cranberries
1 medium cortland apple, peeled & roughly chopped (or other sweet apple such as Macintosh)
2 1/2 C of frozen or fresh Johnson's cranberries
3/4 C water
1/4 C brown sugar
Bring port and broken cinnamon sticks to boil in a medium saucepan. Reduce heat immediately and simmer for approximately 5 minutes.
Add dried cranberries to the saucepan and simmer for approximately 5 more minutes until the cranberries are soft.
Add fresh cranberries, chopped apple, 3/4 cup of water, and sugar. Bring to a boil stirring until the sugar dissolves.
Reduce heat to low, simmer until cranberries and apples breakdown stirring regularly until sauce has thickened to desired consistency (approximately 20 minutes).
Discard cinnamon sticks (unless you have a relative that you aren't too crazy about).
Cool and enjoy.
* Leftovers are great in oatmeal, yogurt, smoothies.