Thursday, November 17, 2011

Let's Get Sauced

A Thanksgiving feast just isn't complete without the traditional cranberry sauce. It adds a pop of color to your plate, and flavor to the star of the evening, the turkey. This berry-licious dish is also a great accompaniment to both the cornbread stuffing and the always-on-the-table mashed potatoes with gravy. The combination of the tartness of the fresh cranberries and the sweetness from the sugar makes this sauce positively delicious. This particular sauce has a decadent twist – it has a splash of late harvest zinfandel in it. The dessert wine adds a richness to the cranberry sauce. If you can’t find the Zin, you can substitute a late harvest syrah or even a ruby port. This spectacular side is super easy to make, so give it a whirl this Turkey day!

Zinfandel Cranberry Sauce

Makes 2 cups


1/2 cup late harvest red wine (Zinfandel preferably)
1/2 cup fresh orange juice
12 ounces fresh cranberries
3/4 cup sugar


In a saucepan, combine the zinfandel with the juice and bring to a boil.

Add the cranberries and sugar and simmer over a low heat until the sauce is thick, about 25 - 30 minutes.

Transfer to a bowl and serve warm. 

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