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
- 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)
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.)
From "A New Way to Cook" by Sally Schneider (Artisan, 2001).
Tested by The Washington Post.
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