My favorite Canadian cookbook author is Bonnie Stern. Her spiced cranberry port sauce was a huge hit during our Canadian Thanksgiving festivities. I adapted and modified her recipe slightly by reducing the cloves, increasing the star anise and using tangerine, rather than orange to infuse the dish. I also recommend chilling over night to thicken the sauce and to ease any cooking-related stress on Thanksgiving Day. Tip: spread on a baguette with leftover turkey, arugula and triple-cream brie for a tasty sandwich.

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