1 12-ounce bag of fresh cranberries, picked over and washed
1 cup sugar
1 cup ruby port
- Combine all three ingredients in a small saucepan.
- Bring to a boil.
- Lower heat and cook until syrupy, about 30 minutes.
- Mash some of the cranberries with the side of a wooden spoon as they soften.
- Pour into a mold or serving dish and refrigerate until set and chilled
Serving Suggestions: Serve with ham, turkey, pheasant or any holiday meat.
Variation: Add walnuts or orange peel -- or both!