This bowl of tipsy cranberries with port wine is a simple way to fancy up your Christmas table.

This is delicious, but you will need to keep it off the kids' table.

By SARA VANDEN BERGE

I discovered this recipe for tipsy cranberries last year and made it for Thanksgiving at our daughter and

son-in-law’s home.

I’ll be making another batch before the holiday season comes to an end.

 It’s easy to make and feels a little fancy.

Oh, and it tastes great too.

HERE’S WHAT YOU NEED

12-ounce bag fresh cranberries (double for a big group)

1 cup white granulated sugar

1 cup port wine (I had some expensive stuff I refused to use, so I went to Spec’s and found a cheap bottle for $7 that worked just fine).

HOW TO MAKE IT

Combine sugar and wine in saucepan over medium heat; bring to boil.

Add cranberries and cook until they start popping and get soft (but not mushy). This took about 10

minutes.

Don’t slack on stirring either, because cranberries cook alarmingly fast.

Happy holidays!