Snow Delay and Cranberry Raisin Sauce with Port Wine

Ah the best laid plans.  My favourite holiday, Thanksgiving, is tomorrow but Mother Nature has different plans for us.  Because we have family coming from different states we decided, to be safe, to have Thanksgiving on Friday after the storm has passed through and the roads are clear.

It’s our first proper snow storm of the season, I think the most we’ve had is a dusting, and we are looking at 8-12 inches when it’s all finished.  Problem is, despite most of us living here for years, a lot of people suddenly act like they have never seen a snow flake and don’t know how to drive in it!  So I am glad to be tucked away at home for the rest of the day.

Cranberry Raisin Sauce 7 2014

It is a very pretty storm with all the trees and shrubs outlined in snow.  Hopefully I’ll have a chance tomorrow to take some pictures.

Just because there is a snow delay doesn’t mean I don’t have a load of food prep ahead of me so I decided to make the cranberry sauce today.  I got my inspiration from Chef Mimi and her Cran-Cherry Chutsauce.  A fun name, isn’t it?  What I loved about it was that it had port wine in it.  Ooh, I thought, that’s a lovely idea.

My version is with raisins and a Late Bottled Vintage port.  This took less than 15 minutes to make and homemade is so much better than the canned sauce.

Cranberry Raisin Sauce 1 2014

In a small saucepan I added about 1 1/2 cup of whole cranberries and 1/3 of a cup of the port to start and brought that to a simmer.  Chop a quarter of a red onion.  Make sure the onion is finely chopped for this.

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Add 1/4 – 1/3 of a cup of seedless raisins.  I added more than that forgetting the raisins will swell up so I removed a bunch.  Then add the onion.

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Keep simmering until the cranberries start to burst.  You’ll hear a popping sound.  Once they have started to burst add brown sugar a tablespoon at a time.  All told I probably used 2 tablespoons added a bit at a time.

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If it starts to get too stiff add more port a bit at a time.  While this starts to thicken add a teaspoon of fresh thyme and stir well.  Once you get the consistency and flavour you desire remove from the heat.

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I love the silverware from the Victorian era.  This spoon was specifically made for jellies and cranberry sauce and has been in my family for several generations.  They certainly knew how to lay a table.

23 thoughts on “Snow Delay and Cranberry Raisin Sauce with Port Wine

  1. Apart from wishing you a wonderful Thanksgiving! I’ve never seen a spoon that’s been pierced out for jellies. Must be an American thing. Very beautiful. And those cranberries! You should see the state of the pack I bought last week. Hah! Yours look perfect compared to my sad lot.

    • The Victorians could be very ornate with their silverware. They definitely went overboard on both sides of the pond! And I’m lucky here as Massachusetts has loads of cranberry bogs. And thank you, looking forward to the turkey! 😊

  2. I can’t believe all that snow! You seem to have the right idea though by staying warm and making delicious food! The cranberry sauce looks great! I enjoyed the tidbit about the family spoon as well.

  3. Well I’m so honored! Wow. that’s a lot of snow. great idea to put off Thanksgiving. In Oklahoma and Texas, where people really don’t experience snow, you should see the driving when there is some inclement weather! And everyone thinks they can drive on ice!!!

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