Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 5

You can keep this reader recipe on hand up to 3 weeks, so it's great for leftovers. Serve it chilled or at room temperature.

Leslie Sutherland, Fort Worth, Texas
Recipe by Southern Living November 2011

Gallery

Iain Bagwell; Styling: Angie Mosier

Recipe Summary

hands-on:
20 mins
total:
8 hrs 35 mins
Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

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  • Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 3 weeks.

  • Note: We tested with Grand Marnier for orange liqueur.

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