Red Wine Cranberry Sauce Recipe
This syrupy sauce has a depth of flavor that belies its short cooking time.
For an alcohol-free version, substitute pomegranate juice for the red wine and increase the sugar to 3/4 cup.
The cranberry sauce can be made ahead and refrigerated up to 2 weeks in advance.
From "A New Way to Cook" by Sally Schneider (Artisan, 2001).
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Ingredients
measuring cupServings: 1.75 cups
Directions
Step 1
In a saucepan over medium heat, combine the sugar, wine and, if desired, cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes. Add the cranberries and, if desired, the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon and/or the zest, if using. Set aside to cool for at least several minutes and up to several hours. Serve warm or at room temperature.
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Nutritional Facts
Per serving (based on 8)
Calories
100
Carbohydrates
22 g
Fiber
2 g
Sugar
18 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From "A New Way to Cook" by Sally Schneider (Artisan, 2001).
Tested by The Washington Post.
Published November 16, 2004
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