Rosemary-Port Cranberry Sauce

By CJKK

Ingredients

• 1 1/2 c. sugar
• 1 c. Port wine
• 2 sprig fresh rosemary
• 2 fresh ginger slices
• 5 c. fresh or frozen cranberries
• .13 tsp. salt
• .13 tsp. pepper
• 1/3 c. orange liqueur (such as Grand Marnier)

Preparation

Step 1

Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.