If you’ve been reading my blog for more than one holiday season, you know that that from before Thanksgiving to New Year’s Day, I have a little bit of a cranberry obsession. Every year, I make some version of this cranberry sauce. I’ve made it with just various combinations of wine, liquor, and different juices for the liquid over the years. I’ve used all juice, and I’ve used all alcohol. This time I used Mirassou Cabernet Sauvignon and fresh orange juice. I recently attended Bloggy Boot Camp, which you will hear about more in a future post, and Mirassou was a sponsor, but I only had a taste at the party because I had to drive, so of course I had to buy some to get a better taste. The Cabernet Sauvignon was delicious with the pot roast I made, but we didn’t quite drink it all. And, the next day there they were – the season’s first cranberries at the grocery store, so this was just the perfect match.
This sauce makes a great Thanksgiving or Christmas side, is delicious over cream cheese or goat cheese, and is excellent right by itself. I have a couple of other cranberry recipes coming your way over the next few weeks, so I’m hoping you love them as much as I do!
- 1 12 ounce bag cranberries
- 1 cup sugar
- the juice and zest of one large orange
- ½ cup Cabernet Sauvignon (I used Mirassou.)
- Place all ingredients together in a large saucepan.
- Bring to a boil over medium heat.
- Continue cooking stirring frequently until all of the berries have popped and lost their shape.
- Refrigerate until cold - because it sets up kind of like jelly, but if you are like me, you won't be able to resist some of the warm stuff.