With Thanksgiving just a week away, I am delighted to welcome this recipe guest post from the inimitable BusyinBrooklyn.
I just love cranberries. I can’t wait until the bags of crimson berries start piling up in stores. One of my favorite ways to use cranberries is in a sauce.
I’ve tried many variations but mulled wine cranberry sauce has become my absolute favorite. Mulled wine is a spiced red wine that has been warmed with spices and citrus (you can read more about it here). Combining it with cranberries, makes the perfect holiday treat!
There are so many great uses for cranberry sauce. You don’t have to reserve it just for the turkey.
Other ways to enjoy cranberry sauce:
- Pour over baked brie
- Toss with roasted brussel sprouts
- Use in place of maple syrup on pancakes
- Stir into apples for a nontraditional apple pie
- Serve inside individual baked squash or pumpkin halves
Mulled Wine Cranberry Sauce
Ingredients
1 12oz. bag fresh cranberries, rinsed
3 cinnamon sticks
3 strips lemon zest
4 peppercorns
3 cloves
1 cup dry red wine (I prefer cabernet)
1/2 cup agave nectar or 3/4 cup brown sugar
Instructions:
Add cinnamon sticks, lemon zest, peppercorns and cloves to a spice bag, or create your own using a piece of cheesecloth (just tie the corners together).
Place spice bag, wine and agave (or brown sugar) in a saucepan and bring to a boil over medium heat. Remove spice bag. Add cranberries and return to a boil. Reduce heat and simmer for 10 minutes, until cranberries burst and the sauce thickens. Remove from heat and rest until completely cooled. Refrigerate until ready to serve.
TIP: You don’t need to use an expensive bottle of wine to make this dish. Buy a decent one that is good enough to drink (so that it doesn’t have to go to waste). I used a $7.50 bottle of Don Alfonso Cabernet Sauvignon that was on sale at my local liquor store.
VARIATION: For a hint of orange flavor, replace the lemon zest with orange zest, and squeeze the juice of the orange into the sauce.
NOTE: Agave nectar is a natural low-glycemic sweetener that is about twice as sweet as sugar. If you prefer not to use it, you may use sugar instead.
Born and raised in Brooklyn, Chanie Apfelbaum runs the popular kosher cooking blog Busy in Brooklyn. When she’s not busy caring for her little ones, Chanie blogs about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy. With step by step photography, clear instructions and friendly guidance, Chanie makes everything look easy!
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