Adapted from Sally Schneider’s A New Way to Cook
I almost always use Tawny Port these days in place of red wine because I always have a bottle of it open. Use what you like. I absolutely love this sauce — I don’t know why I make it only twice a year. It’s great with roasted squash and other vegetables, turkey, of course, but also roast chicken and other meats — it’s just a great, spiced, sweet-tart condiment to have on hand this time of year.
- 2/3 cup sugar
- 3/4 cup dry red wine or Port (an inexpensive Tawny Port)
- 1/2 cinnamon stick (1 1/2 inches)
- 1 package fresh or frozen cranberries (about 12 oz.)
- 1 tablespoon slivered tangerine, clementine or orange zest, or more to taste
In a saucepan over moderate heat, combine the sugar, red wine and cinnamon stick; bring to a boil. Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly. Add the cranberries and zest. Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: red, wine, cranberry, sauce, orange, cinnamon