Port Wine Cranberry Sauce - Silky And Smooth

• 22.2 ounces fresh cranberries (6 cups) sort through, rinsed in cold water and drained (it was 2 12 ounce packs picked through)
• 1 cup moscovado sugar
• 1 cup Red Port Wine (the better the wine, the better your sauce)
• 1/4 cup orange juice - frshly squeezed
• 1/4 cup tangerine juice, freshly squeezed
• 6 pieces orange rind (without the white part)
• 6 pieces tangerine rind (without the white part)
• 1 tablespoon Sechuan Pepper crushed in mortar
• 1/2 lime - freshly squeezed juice

1. Put all the ingredients in a non reactive pan and mix well over high heat, stiring continuously to dissolve the sugar. When it reaches boiling point turn off the heat and let marinate overnight.
2. Put the pan back over medium heat and when it reaches boilng point, reduce heat and simmer for 15 minutes, stirring occasionally - the berries will all pop open and release their juice. The sauce will thicken due to the high content of pectin that the cranberries have.
3. Put a medium mesh sieve over a bowl, pour the cranberry sauce in 2 or 3 goes, pressing the sauce with the back of a small ladle to get all the juices out. You will have a silky smooth sauce.
4. Put the sauce back in the pan, bring it to a boil, remove from the heat, add the lime juice, stir and fill the jars.
5. Serve with turkey on Thanksgiving Day or with roast pork and keep some to serve with chocolate desserts and vanilla ice-cream.

cranberries, moscovado sugar, red port wine, orange juice frshly squeezed, tangerine juice, orange rind, tangerine rind, pepper, lime freshly squeezed juice

Taken from food52.com/recipes/1506-port-wine-cranberry-sauce-silky-and-smooth (may not work)