Red Wine Cranberry Sauce

So I know this is little late for a cranberry sauce recipe since Thanksgiving was 2 days ago, but screw it. I'mma post it anyway: this is my blog, and this is America I can do whatever I want. Heh.

Anyway, the likelihood that you'll shun me for posting this after Thanksgiving is not as high as the likelihood that you'll have cranberry sauce for Christmas. So keep this recipe in mind. It's awesome and reminds me of my happy times with my grammy.

One of my favorite holiday-related memories of my grammy is connected to cranberry sauce. She loved the stuff; specifically, she loved the sucking sound the jellied cranberry sauce made when plopping out of the can -- scwfffpt. I'm not gonna lie, I loved it too. I loved that we opened that can together.


1 c raw cane sugar
1/2 c of your favorite red wine
3 clementines, juiced
zest of 1 clementine
1 tbsp cinnamon

12 oz fresh cranberries
pinch of salt and cayenne

  1. Get out a saucepan and bring all the ingredients, except the cranberries, to sweet little simmer. And then add the cranberries. Simmer 10-15 minutes. It's ready to come off the heat when the cranberries have all popped and your sauce is pretty thick. 
  2. When you have no more berries to pop,  mix in 1/4 c cold water. Let cool to room temp before serving.

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