Cranberry-Port Sauce: A Mold To Behold

My childhood memories of cranberry sauce consist of a can-shaped burgundy mass, plopped onto a plate. I wouldn't go near the stuff and I had no idea that it was derived from berries.

Then, many Thanksgivings ago, when I started preparing my own Thanksgiving meals ,I came across this astonishingly simple recipe from Gourmet Magazine. My boyfriend and I prepared it together and it has since become our Thanksgiving tradition. For very little effort (done two or three days in advance!), you can wow your guests. And if you are only accustomed to the canned variety you will be in for a real treat. It isn't too late for you to add this recipe to your menu. Izzy and I are simmering ours as I write. Just get some Tawny Port, 3 bags of cranberries, 3 lemons and make sure you have sugar around the house.

Cranberry-Port Sauce Molds (adapted from Gourmet)

3 bags fresh cranberries, picked over
4 1/4 cups sugar
3 cups Tawny Port
3 teaspoons lemon zest
6 Tablespoons lemon juice

1. Place everything into a pot and simmer for 15-20 minutes, until mixture pops and thickens.

2. Allow to cool and pour into oiled molds. This makes enough for two 8-inch size bundt pans. But use whatever you have.

3. Refrigerate until firm.. overnight is best.

4. Loosen mold with a small knife and turn out onto a plate.