Name: Ruby Port cranberry sauce Recipe
Total time: 20 min
Yield: Makes about 2 cups
Ingredients: 1 1/2 cups ruby Port; 3/4 cup sugar; 3 cloves; 1/2 stick cinnamon; 3 allspice berries; 4 black peppercorns; 2-inch-by- 1/2 -inch strip of orange peel; 1 (12 ounce) package cranberries, washed

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By Betty Hallock

and Donna Deane

Nov. 14, 2007

The port enhances the deep wine-red hue of the cranberries and the aroma of cinnamon, allspice and cloves practically follows this heady sauce around the table.

From the story: Autumn’s vibrant shades come together in splendor on the holiday table

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In a medium saucepan, combine the Port and sugar. Tie the cloves, cinnamon stick, allspice and black peppercorns in a small piece of cheesecloth. Add the spice bundle to the saucepan. Add the orange peel. Bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer gently until the wine is reduced to 1 cup, about 4 minutes.

Add the cranberries to the wine. Return to a simmer over medium-high heat then lower the heat and simmer until the cranberries pop, about 10 minutes. Remove from the heat and pour into a bowl. Let cool to warm then remove the spice bundle and orange peel. Cover and refrigerate until ready to serve.

From Donna Deane.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.