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Thanksgiving: Mulled Wine Cranberry Sauce

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"The vibrant flavor of this homemade condiment will banish memories of mundane cranberry sauce. The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."

List of Ingredients

â—¦ 2 large navel oranges
â—¦ One 12-ounce bag fresh or frozen cranberries
â—¦ 1 ½ cups hearty red wine, preferably a Cabernet-Shiraz blend
â—¦ ½ cup packed light brown sugar
â—¦ ¼ cup chopped crystallized ginger
â—¦ ½ teaspoon ground cinnamon
â—¦ â…› teaspoon ground cloves
â—¦ â…› teaspoon ground nutmeg


Recipe

Grate the zest from one orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.

Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves, and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 minutes.

Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to one week ahead, cooled, covered, and refrigerated.)

Makes about 4 cups,
8 to 12 servings