Ginger Port Cranberry Jelly

Posts from a year ago:

• Garlic Rosemary Steaks
• Making Stock

Here is another recipe from our own Thanksgiving feast this past week.  It has a good balance of sweet and tart, and is very easy to make ahead of time.  By itself, it can be used as a simple small dessert, or it can be combined in any number of ways with other foods as a seasoning for turkey or pork, or as a topping to something like the quick cheesecake treats.

Gather Up:

• 4 cups fresh cranberries (or fresh-frozen)
• 1 cup port wine
• 2 tsp fresh ginger root, peeled and grated
• 2 cloves, crushed with the side of a knife
• 1/4 tsp allspice
• zest of one orange (not pictured)
• 2 to 4 tbsp honey (also not pictured)

Start out with the wine in a medium sauce pan over medium heat.  Add the cloves, allspice, orange zest, and ginger.  Simmer for about 5 minutes to evaporate the alcohol in the port and infuse with the spices.

Add the cranberries and half of the honey.  Stir and continue to simmer as the cranberries pop and start to thicken (cranberries contain a high amout of pectin, which will naturally thicken the mixture when cooked).  Continue simmering until most of the cranberries have popped and the sauce reaches a jelly-like consistency.

Remove from heat and transfer to a serving bowl.  If needed, adjust the sweetness by adding a bit more honey – but remember the goal is only to balance the cranberries’ natural tartness.  Allow to cool to room temperature before serving.  Consider sprinkling with some crushed hazelnuts for garnish as a side or dessert, or dividing the mixture and using as both a marinade and sauce on grilled pork chops.