Sangria Cranberry Sauce

Let’s elevate the humble cranberry sauce from a can of mediocrity to a full fledged co-star on the table. Like any recipe with wine, don’t use something you wouldn’t drink. The fruitiness of the wine enhances the tart cranberries. The oranges with the cinnamon evoke the holiday. So let’s celebrate the holiday with a new tradition and not fill the landfill with empty cans of mediocrity. I hope you like it.

1 12-ounce bag fresh cranberries
8 ounces sugar
4 ounces Cabernet Sauvignon
4 ounces orange juice (freshly squeezed and save the skin)
4 ounces fresh strawberries, husks removed
1 cinnamon stick
Zest from 1 orange
Zest from 1 lemon

In a large sauce pan on medium heat, add wine, orange juice, and sugar.

Add the cranberries, zests, and cinnamon; bring to a boil.

Add strawberries and cook until the cranberries pop; cook an additional 10 minutes.

Remove cinnamon stick.

Remove to a serving dish and refrigerate for 2 hours.

Garnish with orange slices.

Serve .

2 Comments Add yours

    1. I hope you enjoy it


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