By Kurt Friese
Grandma was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.
1 cup water
2 cups port wine, divided
1 cup raw sugar
2 cinnamon sticks
1 tablespoon lemon zest (cut into long strips)
1 pound whole cranberries
Mix together water, 1 cup wine, sugar, cinnamon sticks and lemon zest in a medium saucepan and bring to a boil for 10 minutes. Add the cranberries, reduce heat to medium-low and cook for 8-10 minutes, just until cranberries are bursting. Add remaining cup of wine, let cool and store in a sealed container for at least a day before serving.
Makes 2-1/2 cups