Cabernet Cranberry Sauce Recipe
This cabernet cranberry sauce recipe is the real deal; whole fresh cooked with a splash of red wine and orange with the right balance of sweetness and spice.
- Serves: 2 persons
- 1cup sugar
- ½cup Cabernet wine (almost any red wine will work)
- ½cup orange juice (fresh)
- 2tablespoons orange zest
- 1cinnamon stick
- 1bag/12 ounces cranberries (fresh)
- 1pinch salt
- 1pinch cayenne
- ¼cup water (cold)
Step 1Put the sugar into a medium saucepan. Add the orange juice, wine, zest, cinnamon stick and spices, and stir to combine. Bring the mixture to a simmer over medium heat. While the mixture is simmering, add the cranberries. Bring back to a simmer, and cook until the berries start to "pop." Simmer the mixture for about 10 to 12 minutes, stirring occasionally. The sauce will begin to thicken, and the berries will have all popped and collapsed.
Step 2Add the 1/4 cup of cold water, stir well, and turn off the heat. Don't worry if a couple of berries didn't pop, as they will break down as the sauce is cooled and stirred. Remove and discard the cinnamon stick. Transfer the mixture to a medium bowl.
Step 3Let the mixture cool to room temperature, stirring occasionally. As the sauce cools it will get very thick. Cover and refrigerate until ready to serve. The cranberry sauce will keep in the refrigerator for up to 2 weeks.