Amazingly simple Cranberry Sauce
Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries with a twist of Merlot. If you’ve never made homemade cranberry sauce, this is the time to try, not complicated at all. I am going to show you just how easy it is.
Not only is this recipe easy, it is amazing! I love this sauce because it is not overly sweet and the combination of cranberry and tangerine give it a nice tang.
The color of the sauce itself is so vibrant compared to its canned counterpart -one cannot even put them in the same category.
Trust me after you try this sauce, you will never ever buy canned again. And for those of you who are wondering if you can make this in advance – YES!!!
Just heat before serving. Enjoy!
Cranberry Sauce with Merlot Recipe
Ingredients:
- 12 oz bag fresh cranberries
- ¾ cup orange juice
- Zest of 1 tangerine, finely grated
- 1 cinnamon stick
- 1 cup red wine (I like Merlot or Zinfandel plus extra for sipping)
- ½ cup dried cherries
- 1 cup brown sugar
- Optional: 2 oz gold rum
- Instructions:
- Combine the wine, orange and sugar in a medium saucepan and bring to a boil over medium heat.
- Add the cranberries, cherries, tangerine zest and cinnamon stick. Reduce the heat and simmer the sauce, partially covered, until it thickens and the cranberries pop, about ten or fifteen minutes. At this point, you may drink a little of the extra wine because you are almost done.
- Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
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