Cabernet Cranberry Sauce
Nov 04, 2014 10:52AM
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
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.
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.
SOURCE: Adapted from Southern Living magazinewww.thekitchenismyplayground.com/2011/11/cabernet-cranberry-sauce