Cranberry sauce. Honestly, in the past I’ve felt like I could take it or leave it. The only way I really even ate it was on a Bobbie from Capriotti’s (mmm, Capriotti’s…). Don’t get me wrong, I liked making it – there’s something fun about watching all those hard little cranberries pop – but after making it I almost never actually ate it.
This version totally changed my mind. The wine flavor really comes through (soo you probably don’t want to serve it to kids, since it probably doesn’t cook long enough to burn off all the alcohol, but your kids your choice!) It doesn’t taste boozy or anything like that, just has a deeper, more interesting taste with some wine-y notes. All the spices really add to the complexity as well. Now this is a cranberry sauce I can get behind! Let’s be serious – wine makes everything better. Plus once you pour half a bottle into your cranberry sauce, you might as well drink the rest. And that REALLY makes everything better.
- 12 ounces fresh cranberries
- 1½ cups red wine
- ½ cup (3.5 ounces) packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- zest from 1 orange
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat slightly and continue to simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 20-30 minutes. Transfer to a serving bowl or other container and chill until cook. Cover and store in an airtight container in the refrigerator for up to 1 week.