Cranberry Sauce with Port and Cinnamon
Make three days ahead, if you can leave it alone that long!
"Excellent flavor -- the cinnamon and port are a great combination. Added lemon zest; those with a sweet tooth may want to add a bit more sugar but I like it just as-is."- stevemur
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Cranberry Sauce with Port and Cinnamon Preparation
Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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