Post by Loupy on Nov 6, 2015 0:18:13 GMT -7
Spiced Red Wine Cranberry Sauce
by Heather Schmitt-Gonzalez @ www.girlichef.com/
When I decided that I wanted to start contributing to the Thanksgiving meal, the first two things I made were pie...and homemade cranberry sauce. Through the world of food magazines, I realized that cranberry sauce—
a) didn't have to come in a can
b) could contain whole berries
c) is the simplest thing on the planet to make
d) is DELICIOUS!
This is my family's favorite version; I've been making it for almost 20 years now. Red wine, cinnamon, and star anise elevate this simple cranberry sauce to a whole new level. Even though I still like to experiment and try new flavor combinations, you'll always find a batch of this on the table—it has four generations of people who look forward to it!
serves 6-8
Ingredients
3/4 cup of your favorite red wine (Cabernet Sauvignon, Pinot Noir, or Merlot are all good choices)
3/4 cup granulated or raw sugar
1 cinnamon stick
1 whole star anise
12 ounces whole, raw cranberries
Instructions
Combine the wine, sugar, cinnamon stick, and star anise in a medium-sized pot over high heat, stirring until sugar is dissolved and the wine just comes to a boil, ~3 minutes.
Add the cranberries to the pot, then reduce heat to medium-low.
Simmer, stirring from time to time until the cranberries just begin to pop, ~5 minutes.
Remove from heat and allow to sit until cooled to room temperature.
At this point, you can transfer it to a bowl or container with a lid and refrigerate for up to 5 days.
Remove cinnamon stick and star anise before transferring to a serving dish.
Serve warm or cold (I love it warm).
Notes:
This recipe doubles well - I know because I ALWAYS make a double batch.
Sometimes I add a pinch of vanilla sea salt in with the sugar. It's not necessary, but if you have some hanging around anyway, give it a try.
by Heather Schmitt-Gonzalez @ www.girlichef.com/
When I decided that I wanted to start contributing to the Thanksgiving meal, the first two things I made were pie...and homemade cranberry sauce. Through the world of food magazines, I realized that cranberry sauce—
a) didn't have to come in a can
b) could contain whole berries
c) is the simplest thing on the planet to make
d) is DELICIOUS!
This is my family's favorite version; I've been making it for almost 20 years now. Red wine, cinnamon, and star anise elevate this simple cranberry sauce to a whole new level. Even though I still like to experiment and try new flavor combinations, you'll always find a batch of this on the table—it has four generations of people who look forward to it!
serves 6-8
Ingredients
3/4 cup of your favorite red wine (Cabernet Sauvignon, Pinot Noir, or Merlot are all good choices)
3/4 cup granulated or raw sugar
1 cinnamon stick
1 whole star anise
12 ounces whole, raw cranberries
Instructions
Combine the wine, sugar, cinnamon stick, and star anise in a medium-sized pot over high heat, stirring until sugar is dissolved and the wine just comes to a boil, ~3 minutes.
Add the cranberries to the pot, then reduce heat to medium-low.
Simmer, stirring from time to time until the cranberries just begin to pop, ~5 minutes.
Remove from heat and allow to sit until cooled to room temperature.
At this point, you can transfer it to a bowl or container with a lid and refrigerate for up to 5 days.
Remove cinnamon stick and star anise before transferring to a serving dish.
Serve warm or cold (I love it warm).
Notes:
This recipe doubles well - I know because I ALWAYS make a double batch.
Sometimes I add a pinch of vanilla sea salt in with the sugar. It's not necessary, but if you have some hanging around anyway, give it a try.
