Cranberry Sauce With Port

1. 1

   In a 2-quart saucepan, heat cranberries, port, sugar, cinnamon, nutmeg, and cloves to boiling over high heat, stirring occasionally.

2. 2

   Reduce heat to medium and cook, uncovered, stirring occasionally, until most cranberries pop, about 10 minutes. (Mixture will thicken as it chills.)

3. 3

   Spoon sauce into serving bowl; cover and refrigerate until well-chilled, about 3 hours or up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.