This sweet-tart, jazzed up Homemade Cranberry Sauce is aaalmost as easy as opening the canned stuff and umpteen times more delicious. Beautiful for the holiday table and easy to make ahead of time, too.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 8
Ingredients
1navel orangefinely slice off two strips of orange peel, then juice the entire orange
1 12-ouncebag fresh cranberries rinsed - skip is using frozen
In a saucepan over medium high heat, combine the orange juice, orange peel, cranberries, brown sugar, red wine, crystallized ginger, and cinnamon stick. Bring to a boil and stir until sugar dissolves, about 3 minutes.
Reduce heat to medium-low and simmer uncovered until cranberries burst and sauce has thickened, about 12 to 15 minutes.
Transfer cranberry sauce to a bowl and cool to room temperature. Cover and chill before serving.
Notes
Recipe adapted from Bon Appetit (1999 Thanksgiving issue). Make Ahead
The beauty of cranberry sauce is that it is one of the first things you can scratch off your list when you have a big meal to plan. Making this red wine cranberry sauce ahead of time will also allow the flavours to meld and deepen.Once sauce has cooled, transfer to a bowl or container and refrigerate, tightly covered, for up to 1 week. If it has thickened too much, heat it just a bit and add a little water. You can freeze this cranberry sauce but beware it could lose some of the gelling. It will, however, still taste delicious.