Don't think you like cranberry sauce? Give this Cabernet Cranberry Sauce a try! With cranberries simmered in Cabernet Sauvignon, and accented with cinnamon and tangerine zest, it may just change your mind.
Cranberry sauce. To me, it always seemed like one of those things that was on the Thanksgiving table just because it's supposed to be there. I'd take a tiny dollop ... pretty much because I thought I had to. Then I found this recipe for cabernet cranberry sauce. And that's when my entire view of this cranberry stand-by changed.
Okay, so where's my spoon?? I need to dig in! I sure hope I don't eat it all before Thursday.
Cabernet Cranberry Sauce
- 1 (12 oz.) package fresh cranberries
- 1 1/4 c. granulated sugar
- 1 c. Cabernet Sauvignon*
- 1 3-inch cinnamon stick
- 1 to 2 tsp. tangerine zest
- Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
- Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat to low and simmer, partially covered, for 10-15 minutes, or until cranberry skins have popped.
- Remove and discard cinnamon stick. Cool slightly. Serve warm or chill at least 2 hours. Sauce will thicken as it cools.
Sauce may be stored in the refrigerator for up to a month.
*Note - Use good quality wine. It makes a difference in this recipe! Also, I've tried making this with Merlot instead of Cabernet Sauvignon, and didn't like it nearly as well. If you are a cinnamon lover, consider adding an extra cinnamon stick or a dash of ground cinnamon to the pot when adding the other ingredients. Personally, I love the cinnamon flavor in this sauce. I've also been known to add two or three whole cloves, as well.