Autumn is in full swing and so is my baking and cooking! Pumpkin and apples seem to get all the attention in the fall when it comes to baking, but there is one flavor I feel gets overlooked - Cranberry! Cranberry is a crisp, tart flavor which I really enjoy. It pairs very well with both pumpkin and apple too! I found a bag of cranberries when I was cleaning out my freezer today and decided to make a batch of cranberry sauce.
As I was gathering the necessary ingredients for the cranberry sauce, I spotted an opened bottle of cabernet sauvignon on my counter. I had made a bourbon cranberry sauce last year and I thought the cabernet would add a nice flavor - I was right! Also, if you're a fan of whole berry cranberry sauce, then this is the one for you.
Cabernet Cranberry Sauce
1 12 oz bag of cranberries, fresh or frozen
1 cup sugar
Scant 1 cup water
A couple glugs of cabernet sauvignon (about 1/4 cup)
Juice of 1/2 a lemon
Zest from lemon (about 4 - 5 big pieces)
Add all the ingredients to a medium saucepan and cook on medium until the berries begin to pop and the liquid begins to boil. Continue to boil for about 10-15 minutes, stirring occasionally. Let cool completely before serving. I left the zest in while the sauce cooled and I'll just remove the pieces as I serve it. The sauce will thicken as it cools. Please note, this is not a jellied cranberry sauce, so this will not set completely.
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