Saturday, December 27, 2008
There was once a time when I hated cranberry sauce, but this is what changed my mind. And it is not for turkey alone! It's also terrific with duck and beef, and makes a great addition to sandwiches when you're consuming the leftovers. I made this a day in advance simply to help save time preparing Christmas dinner, and served it chilled. Usually I prepare it to be ready with the meal, as I prefer it warm.
2 bags/700 g fresh cranberries
3/4 cup/165 g sugar
1 bottle/750 ml red wine
2 tbsp red wine vinegar
grated zest and juice of 2 oranges
In a saute pan, combine all ingredients and bring to a boil. Reduce heat and gently simmer uncovered for 1 hour stirring occasionally.