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Red Wine Cranberry Sauce

Red Wine Cranberry Sauce 1.750
Nov 17, 2004

This syrupy sauce has a depth of flavor that belies its short cooking time.

In Advance: Simmer the wine and sugar together and set aside at room temperature for up to several hours. Rewarm gently before adding the cranberries.


Servings: 1.75 cups
Ingredients
  • 2/3 cup sugar
  • 3/4 cup dry red wine
  • 1/2 cinnamon stick (optional)
  • 12 ounces package cranberries (about 3 cups)
  • 2 long strips tangerine, clementine or orange zest (optional)

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Directions

In a saucepan over medium heat, combine the sugar, wine and, if desired, cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes. Add the cranberries and, if desired, the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon and/or the zest, if using. Set aside to cool for at least several minutes and up to several hours. Serve warm or at room temperature. (Do not refrigerate; the flavor is muted by the cold.)


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Recipe Source

From "A New Way to Cook" by Sally Schneider (Artisan, 2001).

Tested by The Washington Post.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8):: 92


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 2mg 0%

Total Carbohydrates: 20g 7%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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