Cabernet Sauvignon Cranberry Sauce

 

This is a holiday staple at my house, think cranberry sauce with a hint of Sangria on the pallet.  I usually go through a couple of batches a year, more so now than before as I have a smoker and I do a turkey breast a month more or less. 

Use a drinkable Cabernet Sauvignon in this recipe. I get the little black box kind that holds 300ML (about 16 ounces) and have some remaining for making a nice red wine reduction sauce to go with a steak...but that's a post for another time.  

This recipe falls under the category of stupid easy as if you can boil water, you can make this. A good heavy pan, copper if you got it, will help keep this from scorching during the simmer period.

I use sterilized jars to store the sauce in.  I refrigerate as I don't do the hot water bath.  Stored in the good old fridge this will last up to 6 months...as if we don't go through it all before the 6 months are up.

Cabernet Sauvignon Cranberry Sauce

• 1, 12 ounce bag fresh or frozen cranberries 
• 1 cup cabernet sauvignon
• 1 cup sugar
• zest and juice of one orange
• pinch of salt

In heavy bottom pan add all the ingredients.  Over medium heat bring to boil and reduce to simmer.  Simmer 15 minutes until the berry's pop and it is thick and syrupy.  Immediately pour into sterilized glass jars.  Cool on counter until the lids ping and the sauce is nearly room temperature.  Store in refrigerator  up to 6 months.