- 1 1⁄2 pounds cranberries (2 twelve ounce bags)
- 1 1⁄2 cups white sugar
- 1⁄2 cup red wine
- 2 1⁄4 cups water
- 1⁄2 teaspoon grated nutmeg
- juice of 1 orange
- 2 or 3 one+ inch pieces of orange peel or larger (you want these fairly large so you can remove later)
Place a medium saucepan over medium heat.
Add all ingredients into the saucepan.
Bring sauce to a simmer and cook for 10 minutes or until the sauce thickens.
When the sauce seems syrup-like, remove from heat and fish out and remove the pieces of orange peel.
Serve warm or store in a jar or lidded container in the refrigerator for up to 2 weeks.
Cranberry sauce also freezes well. This makes a lot of sauce, so if you don't think you will end up using it all, you can add it to freezer bag and store for up to 6 months.