Cranberry-Port Sauce

This recipe is based on a Food & Wine recipe I found about eight years ago. I never liked cranberry sauce until I made this and now I adore it. Serve the sauce warm or at room temperature; you can make this ahead of time and store it refrigerated for up to two weeks.

Ingredients:

½ C port (I've used tawny and ruby port and generally prefer a ruby port)

½ C pomegranate juice

12 ounces fresh cranberries

¾ C sugar

Directions:

• In a medium saucepan, combine the port and juice and bring to a boil.
• Add the cranberries and sugar and simmer over moderately low heat until the sauce is jam-like and most of the berries have popped, about 25 minutes (you can also help the berries along by smooshing them as they cook).