Chef Gilligan's cranberry sauce

Thanksgiving cranberry sauce with dried apricots, port wine and cardamom recipe


Chef Gilligan's cranberry sauce

Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often!

With Thanksgiving just around the corner we are going to continue our preparation for the big feast and make some awesome cranberry sauce with port and apricots.



3 cups Port Wine

1 cup sugar

1 cup apricot preserves

1 cup fresh lemon juice

½ cup honey

2 6-ounce package dried apricots, quartered

2 12-ounce bag cranberries

1 teaspoon grated lemon peel

8 whole green cardamom pods


Coarsely crush cardamom in mortar with pestle or place in re-sealable plastic bag and crush with rolling pin; discard skins.

Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes.

Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (This can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

Makes about 4 ½ cups.


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