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Recipes / Christine Cushing

Currant marsala cranberry sauce

By Christine Cushing
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Ingredients

  • 2 cups fresh cranberries (250 milliliters)
  • 1/2 cup Marsala (125 milliliters), or other sweet fortified wine
  • 1/4 cup currants (50 milliliters)
  • 1/4 cup sugar (50 milliliters)
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves
  • Grated zest of 1 orange
  • 1 teaspoon corn starch (5 milliliters)

Directions

  1. In a medium saucepan combine all ingredients and stir well to thoroughly blend corn starch. Bring to a boil over medium heat and then reduce to low. Simmer uncovered until thickened slightly and cranberries begin to pop, about 10- 15 minutes.

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