My friend Rachel’s Ruby Port Cranberry Sauce is an absolute favorite of mine! Not only is the perfect traditional accompaniment to turkey, but it makes a fantastic appetizer too. I absolutely love this with a bit of triple cream brie or goat cheese on some crusty French bread or water crackers.  And when it comes to leftovers, try adding this to a grilled brie sandwich. Yum!

Ingredients

12 ounces fresh cranberries, washed

3/4 cup dried sour cherries (or dried cranberries)

1/3 cup sugar

2/3 cup red currant jelly

2/3 cup water

2 tablespoons dark spiced rum

1/4 cup ruby port

1 1/2 teaspoon orange zest

Instructions

In a medium sauce pan over medium heat, dissolve the sugar in the water and bring to a boil.  Reduce heat and simmer for 5 minutes.  Stir in the red current jelly and allow to dissolve, about 1-2 minutes.  Add the dried sour cherries, ruby port, dark spiced rum (I like Jonah’s Curse Black Spiced Rum), and cranberries and simmer for 12-15 minutes until the cranberries start to pop. Remove from heat and stir in the orange zest.  Transfer to serving dish and allow to cool at least 10-15 minutes.  Sauce will thicken and take the form of the serving dish as it cools.