People are finicky about cranberry sauce. I think it heralds back to what they grew up on and what they’re used to. In our family, it was two extremes. Thanksgiving at my paternal grandparents meant Myne’s “famous” cranberry relish. I think it came from the Cuisinart cookbook – she would combine a bag of cranberries with a whole orange (peel and all), some sugar and nuts – I think walnuts or pecans — and zhuzsh them around in the cuisinart until it resembled a chunky relish. My child’s mind couldn’t get away from the fact that she didn’t peel the orange.
At my maternal grandparents house, it was a completely different story. They are from Martinique in the Caribbean. Thanksgiving wasn’t a holiday they celebrated growing up, so there were no personal connections as to what to make. They did what many Americans did, they bought that can of Ocean Spray Cranberry sauce, opened one end and waited for it to slurp and slide out of the can. They may have sliced it to serve, I really can’t recall (kind of a self preservation thing — blocking particularly painful memories).
Either way, cranberry sauce or relish – this obligatory side dish was, to me, a culinary dead zone on our Thanksgiving tables. I would take a little — because I had to, but I never went back for more.
When I started hosting my own Thanksgivings, I decided that my cranberry sauce would be different. It would be something spicy and tangy and sweet. Something that would get eaten on that day, and if there were leftovers, they would be added to a turkey sandwich, or swirled into plain yogurt, or just eaten with a spoon right from the tupperware container (I may have done that).
I tried several incarnations of cranberry sauce from the simplest (on the back of the cranberry bag) to ones that called for all kinds of fruit and nut combinations. Then, I found a recipe in Bon Appetit magazine — and have been making a version of it for every Thanksgiving holiday since. It’s sweet, but not cloying, it’s spicy — but not overly so and instead of watering it down with, well, water — it calls for wine. Pick me! Pick me!
It’s crazy good! I know I’m not going to turn you can-happy-cranberry-sauce-lovers into devotees of homemade, but for the sake of the other diners — You must, must, must make this!
- 1 1/2 cups red wine I like a red zinfandel or syrah
- 3/4 cup white sugar
- 1 cup golden brown sugar packed
- 6 whole cloves
- 6 whole allspice berries
- 2 cinnamon sticks
- 1 3 x1 inch strip orange or tangerine peel I used tangerine
- 1 12 ounce bag fresh cranberries
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Into a medium saucepan, combine the sugar, brown sugar, cloves, allspice berries, cinnamon sticks, orange peel and wine. Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1 3/4 cups -- about 10 minutes. Place a fine mesh strainer over a 2 cup measuring cup and pour the syrup through. Discard the solids and pour the syrup back into the pot. Add the cranberries and cook over medium high heat stirring occasionally until the cranberries burst, about five or six minutes. Remove from heat and cool to room temperature before transferring to a storage container and refrigerating until ready to serve.
Can be made one week ahead of time.
I’ve never been a fan of cranberry sauce but you got my attention with the addition of wine! 7 Deadly Zins is one of my favs so I’m willing to give this recipe a try – thanks for sharing.
Love your Cranberry Sauce and your trip down memory lane. I really should make an effort to make my own more often. We have Ocean Spray Cranberry sauce here in the UK but it comes in jars not a can:-)
I can honestly say– I’ve never tried it!
I love the way that you think. This is a super recipe for Thanksgiving, or later with a side of leftover turkey! Love the spice and wine ingredients.
It’s really good with roast pork too!
This is the poster for cranberry sauce and looks fabulous. And I’m wondering why I’ve never used wine before? I’ll be trying this.
I know — wine just makes sense, doesn’t it?
Love spiced orange cranberry sauce! Adding red wine only makes it better!
Glad you approve, Linda! Yes – the wine makes it even better!
I’m really liking the use of wine in the recipe! 🙂
I love the new look of the web! This looks so delish! I love how you always have a backstory to your recipes. Happy Thanksgiving!
Thanks, Yined! I hope you have a Happy Thanksgiving, too!
I would love to try a fresh cranberry one day, but you never see them in Australia. I love the use of spice and wine in your recipe, I will have to give it a go with some frozen ones, I am sure it will be tasty, but probably not as good as your beautiful sauce!
I didn’t know you don’t have fresh cranberries in Australia – the frozen ones will work just fine for this recipe!
Lisa this is my kind of cranberry sauce. My in-laws used to serve it out of the can and I always loved the fresh berries because they had so much more flavor. I have a triple orange cranberry sauce that is very similar to your recipe. Absolutely necessary for Thanksgiving.
Ooh — triple orange cranberry? Let me guess – orange juice, orange zest and Grand Marnier?
I agree Lisa..people are picky about cranberry sauce. Growing up we had the stuff in the can too. I’m loving the sound of your recipe especially with the wine addition.
I know I’m not converting those can-loving people with this, but…
So I have never been a fan of cranberry sauce, but I have never seen a version quite like this! It looks amazing with that red wine and those all spice berries! Holy yumminess!
I know a lot of people who aren’t into cranberry sauce – but if you’re willing to try, this is a good one.