This is a cranberry sauce with a very different twist to it. The ginger gives it a bit of bite and the port adds a bit of sweetness. Leftovers are great chilled and added to a turkey sandwich in place of mayonnaise. This is also nice to put on cream cheese and crackers as a snack. And, good with peanut butter!
1 12oz package cranberries
3/4 cup sugar (or honey)
1 cup water
1/2 cup port (sweet red) wine
1/4 teaspoon Saigon cinnamon
1/8 teaspoon fresh grated nutmeg
1/2 cup dried tart cherries
2/3 cup chopped walnuts
1/4 cup chopped crystalized ginger
grated zest of 1 orange
Approximate: 95 calories, 3 grms fat and 2 grms fiber.
Combine sugar, water, port, cinnamon and nutmeg in a medium sized saucepan. Bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries and return to a boil. Simmer until half the berries pop. Remove from heat and let stand till warm. Then stir in the walnuts, orange zest and crystalized ginger. Let cool completely. Can be served either cold or room temperature.