About the Recipe
Ingredients
Few Thanksgiving tables can escape the glory of a cranberry sauce or relish… This recipe is a cooked sauce with your favorite red wine - we love an inexpensive Merlot from Helvetia Farm Market, from Stone Cap.
INGREDIENTS:
1/2 bottle Merlot, or any dark red wine (375 ml)
2 c water
½ c honey, molasses or dark agave nectar
1 T lemon juice
12-18 oz. package fresh cranberries
1 T orange zest (optional)
DIRECTIONS:
1. Combine all ingredients into a medium-sized stock pot and boil for 2-5 minutes.
2. Turn the sauce down to medium-low and stir for 5-6 minutes.
3. Continue to steam off the liquid for 30 minutes, making sure to stir frequently to avoid burning. If some of the berries are still unopened, add a small amount of water and then bring back to a full boil.
4. Turn off the stove and let the sauce come to room temperature. Place the pot in the refrigerator overnight (or up to 4 days).
5. Just before serving in your favorite sauce bowl, sprinkle 1 T of orange zest (optional) on top of the sauce.
Photo Credits: Little Sunny Kitchen