This recipe comes from chef Joseph V. Fasy, owner of Hook and Cleaver Market on Broad in Fuquay-Varina. It originally appeared in a November 2016 story, “Chefs shares Tips and Tricks for transforming Thanksgiving leftovers.”
24 ounces fresh cranberries, washed and drained
2 to 3 tangerines (zest and 1/3 cup fresh juice)
1 cup 100 percent cranberry juice
1/2 teaspoon ground cloves
1 stick cinnamon
1 teaspoon minced fresh ginger
1 cup sugar
12 ounces dried cranberries
2/3 cup good quality port wine
Place fresh cranberries, tangerine zest and juice, cranberry juice, ground cloves, cinnamon stick and minced fresh ginger in a saucepan.
Bring to a gentle boil, reduce heat and allow to simmer for 5 to10 minutes until soft; stirring occasionally.
Add the sugar, dried cranberries and port; cook gently until cranberries burst and sauce becomes pulpy.
Let cool to room temperature, remove cinnamon stick and refrigerate.
Yield: 4 to 5 cups