Shelly's Recipe

DRUNKEN CRANBERRIES

Category: Sides

1 (750 ml) bottle inexpensive ruby port
1/2 cup inexpensive balsamic vinegar
8 oz dried cranberries
1 small onion, minced
1 tbsp dried thyme
2 tbsp butter
Salt and fresh ground pepper to taste

In a saucepan stir together the port, vinegar, cranberries, shallots, and thyme. Simmer until most of the liquid has evaporated, about an hour. Stir in the butter until it melts. Salt and pepper to taste. Serve warm.

Notes: About the cranberries. Do not try this with fresh cranberries. The secret is that the dried berries reconstitute with the wine and get rich and plump.

About the port. I prefer New York ruby ports for this recipe because they are fruitier than California ports and tawny ports. Look for Taylor or Widmer. If you can not find them, a California port like Gallo will do just fine.

Do ahead. This dish can be made in advance and refrigerated. Just leave out the butter. Warm the mix in the microwave or a saucepan, then add the butter, and stir it in with a spoon, not a whisk.