Cranberry Sauce With Cinnamon, Port and Cherries

Thanksgiving is in the US is major. As with most things northern, Canadian Thanksgiving is a quieter, more understated affair. A quaint little family holiday, with turkey of course, but no candied yams or or marshmallows or daytime meals. Canadians spend Thanksgiving day, which is in October, btw, in the kitchen, cooking, roasting and baking and then break bread together as a thankful family. While entirely enjoyable and even eagerly anticipated as a celebration of thankfulness and family, Canadian thanksgiving carries much less cultural significance than it’s American counterpart. It is not a harbinger of the coming season; it is not a shopping fiesta, and I doubt that many Canadians would count Thanksgiving as their favorite holiday.


 


I’m becoming more and more acquainted with with American ways and means, and I must admit that I’m developing a certain fondness for American Thanksgiving. I love that for many Americans it carries the weight of Christmas without the pressure of and excess gifts.


 


I’ll be spending this Thanksgiving in the air, but we celebrated last weekend. With family, friends, conversation, and cranberry sauce. I’ve always liked cranberry sauce more than the actual meal. Probably because it’s full of sugar and I have the sophisticated palate of a five-year old


  Cranberry Sauce


Anyway. The sauce. I made it. And it was delish.


 


Here’s the recipe.


 


1 cup port


2 cinnamon sticks


12 oz cranberries


1 cup dried cherries


3/4 cup water


1/2 cup sugar (or to taste)


 


Here’s what you do:


 


In a saucepan heat the port to a low simmer. Add the cinnamon sticks, and simmer for maybe 5 minutes. Add the dried cherries, and cook until soft on medium low, probably about 3 minutes. Add the rest of the ingredients, raise heat to medium and bring to a boil. Then reduce heat to a simmer, and cook for about 20 minutes. Take out the cinnamon sticks about half way through the cooking time. Reserve for a garnish, if you’d like. 


Decant the cranberry sauce into a serving dish, cool, and voila! Yum yum. 


  Cinnamon, Port, and Cherry Cranberry Sauce


Although this post is pretty much the opposite of wordless, I’m linking up anyway for wordless Wednesday at my usual hangouts. The Paper Mama. And Then, She SnappedLive and Love Out Loud.