November 18, 2011

Cabernet Cranberry Sauce



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.  And that's when my entire view of this cranberry stand-by changed.

This cranberry sauce, I could gobble up by the spoonful (no pun intended!).  There's something about the combination of bold, rich Cabernet with tart cranberry and cinnamon that ... well ... just works.  Now, admittedly, I am a wine lover.  So that could have something to do with why I love this cranberry sauce so much.  How could a wine lover go wrong with a wine-based sauce?  But that aside, even if you're not a wine lover, I think you'd find this cranberry sauce to be a cut above the 'standard' fare.

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
Source:  Adapted from Southern Living magazine

Ingredients
1 (12 oz.) package fresh cranberries
1 1/4 c. granulated sugar
1 c. Cabernet Sauvignon*
1 3-inch cinnamon stick
2 tsp. tangerine zest


Directions
1.  Bring sugar and wine to a boil in a medium saucepan over medium-high heat.

2.  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.

3.  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 a dash of ground cinnamon to the pot when adding the other ingredients.  Personally, I love the cinnamon flavor in this sauce.



This post is linked with Inspiration Friday hosted by At the Picket FenceFoodie Friday hosted by Designs by GollumSweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Weekend Bloggy Reading hosted by Serenity Now, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, This Week's Cravings hosted by Mom's Crazy Cooking, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, A Themed Baker's Sunday hosted by Cupcake Apothecary, Tuesday Tutorials hosted by The Kurtz Corner, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Tasty Tuesday hosted by For the Love of Blogs, These Chicks Cooked hosted by This Chick Cooks.

5 comments:

  1. Sounds yum! Thank-you! While we don't celebrate Thanksgiving in Australia, we certainly have our cranberry sauce and turkey at our Christmas dinner table. This sauce will make an appearance this year...it might just get a test run much, much earlier. :-)

    ReplyDelete
  2. Yum! The idea of the wine in it sounds great.

    ReplyDelete
  3. Hey! Great Thanksgiving treat!
    Come to A Themed Baker's Sunday where this week's theme is Thanksgiving treats. Be sure to vote on the side bar for next week's theme as well! Happy Holidays!

    Cupcake Apothecary

    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-14.html

    ReplyDelete
  4. Woo Hoo! You were featured on last week's A Themed Baker's Sunday at Cupcake Apothecary!
    Don't forget to come back for this next week's theme: Berries!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-15.html

    ReplyDelete
  5. i love a good cranberry sauce! totally gonna try this one :)

    ReplyDelete

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