12ouncesfresh cranberriesrinsed and picked through
2mediumpearspeeled, cored, and chopped into small dice (I used Bartlett pears)
1cupgranulated sugar
1/2cupfresh orange juice*
1tablespoonorange zest
1/2cupport wine
1teaspoonground cinnamon
1teaspoonpure vanilla extract
Instructions
Place the sugar, orange juice, zest, port wine, and ground cinnamon in medium sauce pan. Cook over medium heat and bring to a boil, stirring until the sugar has dissolved.
Add the cranberries and pear, and bring to a boil. Reduce heat slightly and simmer until the cranberries pop and the mixture thickens, about 15 minutes.
Remove from heat and add the vanilla. Cool completely and store in an airtight container in the refrigerator overnight before serving. Enjoy!
Notes
Total time above does not include the chilling time for the sauce, which is several hours or overnight in the refrigerator.
Refrigerate leftover cranberry sauce in an airtight container for up to 2 weeks.