So I just remembered I never posted the cranberry sauce I made over Thanksgiving.
It was spiked. With red wine. So … even more antioxidants, right?
Spiked = factor in not remembering?
I hope not. Because it was super delicious.
Spiked Cranberry Sauce
Adapted from Cookin’ Canuck
3/4 cup port wine (or red wine)
1/2 cup water
12 whole cloves
12 oz. fresh cranberries
1/2 cup (packed) brown sugar
Combine wine, water, and cloves in a medium saucepan over medium-high heat until the mixture comes to a boil.
Simmer on medium heat for 5 minutes, and then strain out the cloves.
Stir in the cranberries and sugar and bring to a boil again, raising the heat to medium-high.
Once at boiling, reduce heat to medium and simmer 12-15 minutes until all the cranberries are popped (may take longer than 15 min).
Cool completely in a bowl, then refrigerate before serving.
This was a really yummy addition to the Thanksgiving table. It’s definitely on the more tart side than sweet side, but I liked that… and super-flavorful from the cloves and the wine. Having grown up on the gelatinous can-shaped cranberry sauce (which I still love) this was definitely a change, but a good change! Yum. I love cranberry sauce.