Makes 8 to
A simple recipe for traditional cranberry
sauce -- its English character comes from the port or sherry.
12-ounce bag fresh cranberries
½ cup firmly packed
light brown sugar, or to taste
1/4 cup port or sherry, more or less to taste
Combine the ingredients in a large
saucepan. Cook over low heat, covered, until the cranberries have burst and the mixture thickens, about 20 to 25 minutes.
Let cool, then refrigerate until needed. Serve cold or at room temperature.