Red Wine Cranberry Sauce Recipe



At my family’s table, a red wine cranberry sauce has been a staple for Thanksgiving since I was a kid.


The original recipe came from Ocean Spray and was changed to use the red wine.


The addition of the orange peel is a more recent change and its one that complements the cranberry


and red wine well.


Cranberry sauce is super simple to make, requires few ingredients and minimal effort, and can be made in


advance and even frozen if you want to make extra.


It has a beautiful jewel-like color and the perfect bright notes of tart and sweet to balance all the rich and


savory flavors of your meal.


I usually make a larger batch for my family over the holidays because it does not last long in my house.

This recipe can be cut in half if you like.

Though having extra for a turkey sandwhich the next day is a real treat for me!




Makes about 4 ½ cups

Serves 10 - ½ cup servings




Ingredients:


2 - 12 ounce bags of fresh cranberries


2 cups of dry red wine (something you like to drink works best)

2 cups of sugar


Zest or peel of one orange (optional)



Tools:


Large spoon


Large pot with lid


Measuring cup


Bowl ( for finished cranberry sauce)


Plastic wrap




1) Rinse the cranberries well and remove anything that is not a cranberry.


2) Add cranberries to a large pot.


3) Pour in the sugar and wine.


4) Stir and bring to a boil on medium heat.


5) Reduce to medium-low heat.


6) Add the orange zest or peel. (optional)


7) Stir frequently to keep anything from sticking t the bottom of the pot.


8) Boil for about 10- 12 minutes.

9) With a wide spoon skim any foam forms on top of the sauce.


10) Remove from the heat cover and cool to room temperature.


11) Place in a serving dish and keep covered in the fridge.


12) Using a spoon gently stir the cranberry sauce to loosen the gel.


13) Serve it up and enjoy!






Tips:


  • Add hot cranberry sauce into a large or small bunt pan.

That has been sprayed with cooking spray.


Cover with plastic wrap. And chill in the refrigerator until firm.


And serve it on a decorative plate.


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