Cranberry Sauce with Port

" It's Thanksgiving! So she serves everything that she did on previous years and maybe, to amuse herself, something additional, which she's then committed to serving forevermore. NYT "

I don't know if this will be one of those recipes that sneaks in to our "traditional" menu - like sweet potato rolls or more recently cauliflower bacon gratin - but we'll see ... most just fade away so quickly I don't even remember what they were.

I like it - the port gives it a bit of a woodsy flavor, and with the orange peel (in place of juniper berries) and peppercorns, it's a bit spicy?

• 1cup port (or red wine or Madeira)
• 1cup sugar
• 1tablespoon juniper berries
• 10black peppercorns
• 112-ounce bag fresh cranberries 
• a few strips of orange peel

Bring the port and the sugar to a boil - with juniper berries/peppercorns/orange peel or whatever

Add the cranberries and return to a boil - then simmer for about 10 minutes.

Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together. (It's important to push all the cranberry stuff through - leaving only the skins - so it will firm up well)

Transfer to a serving thingie and refrigerate - should firm up in a few hours.Makes 2 cups.

Oh, here's where I found the recipe - Food 52

Ok, nobody liked it - actually nobody tried it - I should really give up attempting to get them to try anything new - I would try it with orange juice if I had a different family ...