If you’d been given the task of bringing the Cranberry Sauce to the family Thanksgiving table, this is definitely a recipe to try. The flavors of the red wine and cranberry, combined with a citrus-y touch of orange make this cranberry sauce recipe a simple and delicious addition to any style of holiday spread.
The recipe is incredibly simple. Into a medium sauce pan, mix 1 cup of dark red wine (I used a deep, dark Zinfandel but you’re welcome to use whatever wine you like.), 1 cup of sugar, and most of a bag of fresh cranberries (saving 1/2 cup of berries to add at the end of the cooking process), the zest and juice of one navel orange, and 1/4 teaspoon salt. Cook this mixture on medium until it starts to boil, then reduce and cook at a low simmer until the sauce becomes thick and all the berries have popped.
While the sauce is cooking, chop the saved 1/2 cup of berries to a fine dice. Once the sauce is thoroughly cooked, stir in the diced berry pieces and remove from heat. Move the completed sauce into a resealable container and store in the fridge until you need it.
If you only have a white wine on hand, feel free to use that in place of the Zinfandel in this recipe, or check out the other cranberry sauce recipes on this blog. While I don’t remember ever enjoying cranberry sauce when I was younger, it has become one of my favorite sides for holiday meals.