Braden Family Cookbook
2 cups fresh
Juice and chopped zest of
1/4 cup Port
½ cup sugar, or more if
1 tsp. Cinnamon
1 TBSP. cornstarch
In a small saucepan combine
all ingredients except the cornstarch. Bring
to a boil, reduce heat to a simmer and cook until cranberries are tender,
stirring occasionally. Make a
slurry with the cornstarch and 1 TBSP. of water in a small bowl.
Whisk cornstarch mixture into cranberry sauce and cook, whisking, until
mixture thickens. Taste and add mor sugar, to your taste.
Makes about two cups.