Serves 8 to 10
- 1 bag (12 ounces) fresh cranberries
- 1 cup fresh orange juice
- 1 cup sugar
- ½ cup port wine
- 1 tsp. cinnamon
- ¼ cup raisins
- 1 Tbsp. orange zest
- ¼ cup chopped walnuts, toasted
- 6 sprigs fresh mint
- 1 gallon peppermint ice cream
Preheat the oven to 375°F. Lightly grease a glass pie plate.
Toast the walnuts by placing them in a small cold frying pan. Turn the heat to medium and shake bake and forth for 5 minutes until they start to release their natural oil and turn golden. Set aside off the heat.
Place the first seven ingredients into a medium sauce pot and bring to a boil. When the cranberries begin to pop boil for 3 to 5 minutes longer. Turn off the heat and let cool to room temperature. Add the toasted walnuts and orange zest and chop one tablespoon of fresh mint and mix together, cover tightly and place in the refrigerator for 2 hours to chill.
Serve it with the Thanksgiving meal or as a dessert. Place a scoop of ice cream in a bowl and pour 1/4 cup of the cranberries sauce over the top. Top with fresh lightly chopped mint leaves from the sprigs as a garnish.