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CRANBERRY SAUCES:
Mulled Cranberry Sauce
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Mulled
Cranberry Sauce |
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Not for cranberry
traditionalists...
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12
ounce |
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bag
of cranberries |
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1½
cups |
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fruity red wine (such as Merlot) |
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1¼
cups |
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golden brown sugar (packed) |
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1/3
cup |
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minced crystallized ginger |
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1
Tbs |
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grated orange peel |
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½
tsp |
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ground cinnamon |
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½
tsp |
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ground allspice |
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¼
tsp |
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ground cloves |
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1 |
Combine all
ingredients in a large saucepan Bring to a boil
over high heat, stirring until sugar dissolves.
Reduce heat to medium and cook until liquid is
medium- thick syrup and sauce is reduced to 2
2/3 cups, stirring occasionally, about 12
minutes. |
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2 |
Transfer
sauce to bowl. Refrigerate till cold, about 3
hours (Can be prepared 1 week ahead. Cover, and
keep chilled.) |
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Yield: 2 1/2 cups |
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Cooking Tips |
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*This may be served
cold, but it is far better warmed. |
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Recipe Source |
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Bon Appetit |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This
was a new recipe for us this year at Thanksgiving. My husband
always insists on having the canned cranberry sauce, but I made this and
he liked this one too. Imagine that? It was really good warm
with a bite of turkey."
-San Marcos, CA
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