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!
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).