Cranberries and Port Wine

• 12 ounces fresh cranberries
• 1/2 cup sugar
• 1 cup port wine
• 1/4 teaspoon cinnamon
• 3 tablespoon slivered crystallized ginger

1. Wash cranberries and place in pot with sugar, port and cinnamon.
2. Bring to boil over high heat.
3. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
4. Stir in ginger.
5. Remove from heat and chill.
6. Refrigerate at least overnight; it will keep up to a week.

cranberries, sugar, port wine, cinnamon, ginger

Taken from cooking.nytimes.com/recipes/531 (may not work)