Brighten your next holiday celebration with this tipsy cranberry sauce made with port wine.

By SARA VANDEN BERGE

Our son Aaron loves cranberry sauce, and while he has spent his life enjoying the canned variety, I decided to try my hand at making my own sauce for Thanksgiving.

For some reason, I was wildly intimidated by the thought of making cranberry sauce, so I scoured cooking sites searching for something simple.

I found several recipes made with port and since wine makes everything delicious, I decided to give it a go.

Turns out making cranberry sauce is a cinch and this recipe is a keeper.

And yeah, Aaron loved it.

WHAT YOU NEED

12-ounce bag fresh cranberries

1 cup white granulated sugar

1 cup port wine. (I had some expensive stuff I refused to use, so I went to Spec’s and found a cheap bottle for $7 that worked just fine.)

EMBARRASINGLY SIMPLE

Combine sugar and wine in saucepan over medium heat; bring to boil.

Add cranberries and cook until they start popping and get soft (but not mushy). This took about 10 minutes.

Don’t slack on stirring either, because cranberries cook alarmingly fast.

I made this a day ahead and stored it in an air-tight container to thicken.

This makes a pretty small batch, so if you plan to serve it to a large group, you’ll want to double it.

I hope you love it as much as we did!