Saturday, November 11, 2017

A Delicious and Easy Portuguese Cranberry Sauce Recipe by Josie Riviera



And, if you were in Portugal in November and wanted to prepare a Thanksgiving dinner, you would soon find that many of the ingredients are non-existent.

Looking for pecans to bake a pecan pie? Nope!
Canned pumpkin for pumpkin pie? Hah!
Cranberries for cranberry sauce? Nope, again. And certainly you won’t find canned cranberry sauce (my fave!) in any of the supermarkets.

However, you might find dried cranberries, although it’s interesting to note that the Portuguese do not have a name for cranberries, although the word “oxicoco” is sometimes used.

The good news is that you will be able to purchase a fresh turkey and roasted chestnuts from the many street vendors. Add a loaf of crusty Portuguese bread, a bottle of Port, and enjoy your Thanksgiving feast!

Here’s a recipe for “Portuguese” cranberry sauce. Note that dried cranberries and port wine are listed in the ingredients.

You will need:
Water to moisten
6 apples
Approximately 7 cups of dried cranberries
Port wine (I use most of the bottle!)
¾ cup brown sugar
Cinnamon and cloves to taste

Mix all ingredients and simmer on stove.

Do you have a favorite cranberry sauce recipe? Please share below.

Love to learn about other countries and holiday traditions? Snag a copy of A Portuguese Christmas, my sweet romance novella. Available on Amazon and all e-book stores, as well as paperback and audible.


Check out the youtube video here.

Josie Riviera is a USA TODAY Bestselling Author of contemporary, inspirational, and historical sweet romances that read like Hallmark movies. She lives in the Charlotte, NC, area with her wonderfully supportive husband. They share their home with an adorable Shih Tzu who constantly needs grooming and live in an old house forever needing renovations.


And remember to subscribe to the Sweet Romance Reads newsletter on the right sidebar for
  • Fresh new short romantic stories
  • Our latest news about new romances we hope you will enjoy
  • The chance to win prizes and books
  • Personal insights on each author
  • Invitations to Facebook and Goodreads Events

12 comments:

  1. We make cranberry orange relish. The recipe used to be on the back of the cranberry package. Put one bag of washed cranberries and 1-2 washed oranges through the food processor. Add 1/4 to 1/2 sugar & cinnamon to taste. Put into pretty bowl. Freeze leftovers for next holiday.

    ReplyDelete
    Replies
    1. Jennifer, thanks for sharing. This recipe is a keeper!

      Delete
  2. I can almost smell the cinnamon and cloves, Josie! Thanks for sharing the recipe!

    ReplyDelete
  3. Sounds delicious! Several of my kids raise their noses at cranberry salad and sauce, so I do a batch of sugar coated cranberries too: 1 pkg cranberries cleaned and sorted, 1 1/2 cups maple syrup. Mix and store in container in fridge overnight. Roll in 1 1/2 cups sugar...a couple of times insures little stickiness. Let dry. And enjoy.

    ReplyDelete
    Replies
    1. This is a keeper recipe I'm sure everyone will love. Thank you!

      Delete
  4. Sorry, I don't have a recipe! Mine has always been Ocean's Spray in a can.

    ReplyDelete
    Replies
    1. Linda,
      Should I admit that I LOVE the cranberry sauce in a can, too? :)

      Delete
  5. chconstantine@comcast.netNovember 11, 2017 at 8:34 AM

    A bag of cranberries, cup of sugar, 1/2 cup of orange juice + grated rind, cinnamon stick, 1/2 tsp ginger cook on medium low for about 20 minutes till all berries pop and contents thicken.

    ReplyDelete
    Replies
    1. Wow! Another great recipe. I love the addition of orange juice to give it some tang. Thanks so much!

      Delete
  6. Thanks to everyone for these great recipes. chconstantine@comcast.net, you're winner! Please email me at josieriviera@aol.com to claim your prize!

    ReplyDelete
  7. I understand the contest is closed but have to share! I use the repcipe on the bag for cranberry orange relish but instead of using water I use Cafe’Zinfandel wine and add a tap of vanilla to it. It mellows out the tartness and those that won’t eat it devour it!

    ReplyDelete