Grandma Friese’s Whole Cranberries

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By Kurt Friese

Grandma was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.

1 cup water
2 cups port wine, divided
1 cup raw sugar
2 cinnamon sticks
1 tablespoon lemon zest (cut into long strips)
1 pound whole cranberries

Mix together water, 1 cup wine, sugar, cinnamon sticks and lemon zest in a medium saucepan and bring to a boil for 10 minutes. Add the cranberries, reduce heat to medium-low and cook for 8-10 minutes, just until cranberries are bursting. Add remaining cup of wine, let cool and store in a sealed container for at least a day before serving.

Makes 2-1/2 cups

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  • Sandie (Inn Cuisine)

    I bet the addition of port in this recipe makes these cranberries fantastic. I’ll have to try this version, and am looking forward to it.

  • Lia Huber

    It’s really wonderful, Sandie. And I’ll tell you, they just keep getting better with time.

  • nicki

    This cranberry sauce is delicious, and super easy to make!

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