Canal House'S Cranberry-Port Gelée

1. 1

   Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat.

2. 2

   Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.

3. 3

   Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelee together.

4. 4

   Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)

5. 5

   Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.