Cabernet Cranberry Sauce

Homemade cranberry sauce is an easy twist on a classic holiday side dish.  The dark berry notes of the wine highlight the bright cranberry flavors.  Be sure to pour a glass of Cab and enjoy while you complete the cooking!

– Serves 8 –

½ cup sugar
½ cup AVV Cabernet Sauvignon
½ cup fresh orange juice
1 Tbsp. orange zest
1 cinnamon stick
1 bag (12 oz.) fresh cranberries
1 pinch salt
¼ tsp. red pepper flakes
½ cup cold water

Method of Preparation:
Put the sugar into a medium saucepan. Add the orange juice, wine, zest, cinnamon stick and spices, and stir to combine. Bring the mixture to a simmer over medium heat. While the mixture is simmering, add the cranberries. Bring back to a simmer, and cook until the berries start to “pop.” Simmer the mixture for about 10 to 12 minutes, stirring occasionally. The sauce will begin to thicken, and the berries will have all popped and collapsed.

Add the ¼ cup of cold water, stir well, and turn off the heat. Don’t worry if a couple of berries didn’t pop, as they will break down as the sauce is cooled and stirred. Remove and discard the cinnamon stick. Transfer the mixture to a medium bowl.

Let the mixture cool to room temperature, stirring occasionally. As the sauce cools it will get very thick. Cover and refrigerate until ready to serve. The cranberry sauce will keep in the refrigerator for up to two weeks.