My first thought was that I would have to remake last year’s cranberry sauce again this year, since I thought there was no way it could possibly top last year’s, and so I was going to just make it from scratch again… until I remembered that I had some wine in the freezer specifically for cooking purposes.
Basically, I have remade the fantastic cranberry sauce from last year, but it now has an extra depth of flavor courtesy of red wine and cinnamon, so it is even more delicious and delicious than before.
In the end, I decided to use red wine, cranberries, oranges, limes, cinnamon and red wine… I guess I should have called it sangria cranberry sauce, because it smelled like sangria to me.
Do you want to try it with Apronese, let’s find out.
Red Wine Cranberry Sauce
With the addition of red wine to your homemade cranberry sauce, you can make your sauce a little more spindly.
- 12 oz bag fresh cranberries ($1.99)
- 1/2 cup granulated sugar ($0.08)
- 1 cup water ($0.00)
- 1 med orange ($0.78)
- 1 med lime ($0.18)
- 1/2 cup red wine ($1.27)
- 1/2 tsp cinnamon ($0.05)
- In a medium saucepan, combine 1 cup of water and 1/2 cup of sugar. Fill the sauce pot halfway with the mixture. Cook the mixture over medium heat for a few minutes until the sugar dissolves (ca.1 minute).
- The cranberries should be rinsed thoroughly before adding them to the pot. Place a lid on top, crank up the heat to simmer, and allow all of the cranberries to pop. Zest the orange and lime while it is simmering.
- When the cranberries are soft and pop, add the red wine, cinnamon, orange zest and juice, and lime zest and juice. Stir the mixture well and allow it to simmer for 20-30 minutes without a lid, until it has thickened. Allow to cool slightly before serving.This can be served warm or at room temperature.
Serving: 1 Serving ・ Calories: 117.55 kcal ・ Carbohydrates: 26.82 g ・ Protein: 0.58 g ・ Fat: 0.17 g ・ Sodium: 2.32 mg ・ Fiber: 2.98 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step By Step Photos
The smell of fresh cranberries is wonderful. They should be rinsed before being eaten; otherwise, they can become moldy.
It is best to dissolve the sugar in water over medium heat, then add the cranberries and allow them to soak up the sugar.
If you are using a lid on the pan, bring the mixture to a simmer and allow the cranberries to pop once all the cranberries have been added.
It was left over red wine that I used here, which happened to be leftover red wine from a previous meal. After all the cranberries have popped, and there is no risk of splatters, add the red wine and cinnamon.
In a large pot, place the orange and lime zest and stir them together. Juice the orange and add it to the pot as well.
If you prefer a tart sauce, you can also add the lime juice. Warm the pot without covering for several hours until the sauce is completely thick.
There are so many things you can put cranberry sauce on… sandwiches, roasts, meatballs, or toast, for instance.
Make a batch right away to eat gradually. Recommend this delicious recipe to everyone and tell Apronese how you make it.
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