Cranberries are a staple at the holidays yet these can be savored on a variety of occasions. They can be served as a compliment to an appetizer, dessert or anything in between. The recipe comes from The New Vegetarian Epicure, one of our favorite cookbooks. Remember to only cook with your favorite wine so you can enjoy the rest of the bottle!
Ingredients:
1 1/2 pounds fresh cranberries
1 cup orange juice
1/2 cup water
grated zest of 1 orange
1/3 cup dry good red wine
1 3/4 cus sugar
1/2 tsp cinnamon
pinch of cloves
Wash the cranberries and pick them over, throwing away any that are too soft or discolored. Combine all the ingredients in a large non-reactive pot and bring to a boil, stirring with a long-handled wooden spoon. Reduce the heat and simmer for 10 minutes, stirring frequently. The sauce should be thick and glossy.
Allow the sauce to cool, stirring now and then to keep a skin from forming on top, then transfer to a beautiful serving dish.
This makes enough for 8-10 generous servings, or 20 average servings.
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