Need something that's quick and easy, but will still wow your family for your feast this year? Try this wine-infused cranberry sauce! Most of the time spent to make it is just cooking with minimal stirring, so you can easily multitask and get something else done while it cooks. It also can be made a day or two in advance, leaving you one less thing to do when you’re trying to get out the door. I used Cabernet Sauvignon, but you can use any red wine you have on hand. If you’re cooking for a crowd, it can easily be doubled. Quick? Check. Easy? Check. Delicious? Double Check.
- 12 oz fresh cranberries (1 bag)
- 1/2 cup Cabernet Sauvignon
- 1/4 cup water
- 1 cup of sugar (can be adjusted depending on your sweetness preference)
- Optional Add-ins: dash of cinnamon or 1/2 tsp orange zest
Mix all ingredients together in a saucepan over medium heat, stirring occasionally. When the mixture reaches a rolling boil, turn down the heat to low and simmer for 25-30 minutes. You will hear the cranberries burst, and the sauce should thicken up. Take the pan off the heat, and let cool. Refrigerate once completely cool. The sauce will also continue to thicken up as it chills in the refrigerator. Enjoy and bask in the glory of delicious thanksgiving flavors!