I grew up eating canned cranberry sauce. You know the kind – the one that makes that suction sound as it slides out. The kind you cut in perfect little rounds – the perfectly consistent jelly deliciousness. As much as I still may crave that canned stuff (or at least the nostalgia of it), it’s not nearly as tasty and versatile as homemade cranberry sauce.
A true cranberry sauce can be enjoyed in many different ways. Yes, as a condiment to roasted meats – turkey, chicken, pork, but also as a spread on sandwiches, mixed with barbecue sauce for slow-cooked meats, or baked into scones. Just search Pinterest for uses of cranberry sauce! You’ll be amazed.
Homemade cranberry sauce is also so easy and you can manipulate the flavors in any way you’d like. Our family enjoyed a maple red wine cranberry sauce. It’s slightly sweet, with hints of orange, ginger, and cinnamon. It was great on turkey, but also perfect mixed with a little mayo on sandwiches. It’ll last a few weeks in the fridge and is an easy make ahead recipe.
Add all your ingredients at once. Wait for the popping sound to begin (stand back – some little berries explode!!), then stir. As the pectin is released, the sauce will start to thicken.
– 12 oz (approx 3 cups) cranberries, try some VT cranberries
– 1/3 cup fresh squeezed orange juice
– 1/3 cup dry red wine, plus a glass for yourself
– 1/2 cup maple syrup, grade B
– 1/3 cup water
– 1 1/2 tsp fresh ground ginger
– 1 cinnamon stick (approx 4 inches)
1. Rinse and remove any stems on cranberries.
2. Pour yourself a glass of wine.
3. Place all the ingredients in a pot over medium-high heat.
4. Once the berries start to pop, begin stirring. The sauce will thicken after about 10 mins. Continue heating until the desired consistency is reached. Keep in mind that it will thicken a bit after it cools. Serve warm or at room temperature.