Ingredients
- 1 1/4 cup Ruby Port
- 2 tablespoons red wine vinegar
- 1/4 cup brown sugar
- 2-3 strips of orange zest
- Juice from one orange
- 2-3 sprigs thyme
- 1/4 teaspoon cracked black pepper
- 1 (1 lb.) bag fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
Combine the first 7 ingredients in a medium sized saucepan. Bring up to a boil, stirring often; until sugar is dissolved. Turn heat to medium-low and let simmer for 10 minutes. Fish out thyme sprigs, add cranberries, granulated sugar and water and cook over medium heat until most berries are burst and liquid is slightly thickened, stirring occasionally, about another 10 minutes. Remove from heat and let cool completely. Allow to come to room temperature before serving. Store in an airtight container in the fridge for a week. Yields: about 2 ½ – 3 cups.