Homemade Red Wine Cranberry Sauce
Description
This homemade red wine cranberry sauce with orange zest and cinnamon has become a staple on the Thanksgiving table. It’s a delicious twist on traditional cranberry sauce, and it’s a touch less sweet than classic cranberry sauce recipes, too.
Ingreadient :
- 2/3 cup sugar
- 3/4 cup dry red wine or Port (an inexpensive Tawny Port)
- 1 cinnamon stick
- 1 package fresh or frozen cranberries (about 12 oz.)
- 1 tablespoon slivered tangerine, clementine or orange zest, or more to taste
Direction :
- In a saucepan over moderate heat, combine the sugar, red wine and cinnamon stick; bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly.
- Add the cranberries and zest. Simmer for 5 to 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled. (More and more, I simmer for 5 minutes; then turn it off. This preserves some of the texture of the cranberries.)
