( from CSA Member Jess R.)
4-5 cups cranberries
1-1.25 cups sugar
.25-.5 cup brown sugar
.5 cup Port wine
2 T cold water
2 t cornstarch
Put cranberries, Port, and sugar in a pot on medium heat. Sugar amounts vary by taste. You can always add a little more toward the end of cooking if you want it sweeter. Allow to cook, covered, until the cranberries just begin to pop their skins, stirring occasionally. Mix cornstarch and cold water into solution and stir into the cranberries. Allow to cook almost at a boil until the sauce thickens and the cranberries are soft. Scrape down sides of pot occasionally. Remove from heat and mash with a potato masher. If you are canning, immediately put into sterilized jars and into the canner. Makes 2+ pints