Lunch: Rosemary-Port Cranberry Sauce

Recipe by Marian Cooper Cairns and Mary Allen Perry Boozy port and Grand Marnier are a match made in heaven when paired with tart vibrant cranberries. Rosemary and ginger offer an update, and the molded shape is a fun throwback touch.

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Rosemary-Port Cranberry Sauce

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 1/2 c. sugar
1 c. port wine
2 sprig fresh rosemary
2 fresh ginger slices
5 c. fresh or frozen cranberries
.13 tsp. salt
.13 tsp. Pepper
1/3 c. orange liqueur (such as Grand Marnier)

Instructions

Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.

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