Cranberry sauce
5 minutes
15 minutes
20 minutes
Ingredients:
- 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)
Check below recipe directions
for additional notes.
Related blog post: The Yesterday-was-Thanksgiving sandwich
Directions:
Place a medium saucepan over medium heat.
Add all ingredients into the saucepan.
Bring sauce to a simmer and once simmering, cook for 10 to 20 minutes or until the sauce thickens.
When the sauce seems syrup-like, remove the pan from the heat. Carefully remove the pieces of orange peel and discard them. If you still have a lot of cranberries that look whole and you want a smoother cranberry sauce, you can use a potato masher or fork to smash and smooth the sauce a bit.
Serve warm or store in a jar or lidded container in the refrigerator for up to 2 weeks.
Notes:
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.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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