Sticky. Toffee. Pudding. When I say these words aloud I see my listeners' pupils dilate, their fingers twitch, their teeth bite vampire-like into their bottom lips. I see I have an audience in my thrall and decide to tease and torture, describing how a warm bath of brown sugar, butter, molasses, and port sauce cascades onto a bed of dark cake that imbibes the glossy liquid. When prodded or scooped, the cake bleeds out helplessly and deliciously.
'port' on Serious Eats
My favorite part of the Thanksgiving feast has always been the cranberry sauce. It doesn't matter what kind—a gussied up version from a food magazine, the recipe on the back of the Ocean Spay bag, or even straight from a can. Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port.
This jam has a deep, dark purple hue that looks almost black in the jar. The blueberries and port work together to create an intense, full-bodied jam bursting with ripe fruit flavors. In addition to the berries, there are notes of plum, cherry, and raisin. The cinnamon and cloves add a bit of warmth and an enticing, spicy aroma.