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Garlic & Zest

Gourmet Cooking at Home!

Holiday Cranberry Sauce

Holiday Cranberry Sauce
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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 first. Not my idea of a Holiday Cranberry Sauce.

 

spices, brown sugar and wine in a pot

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).

 

adding zinfandel to sugar and spices

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.

 

adding orange rind to wine and spice

straining spices and orange rind from the wine syrup.

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).

 

cranberries in a colander.cranberry sauce cooking in a pot with wooden spoon.

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!

 

Holiday Cranberry Sauce in a dish with spoon

 

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!

 

Holiday Cranberry Sauce with orange zest

If you’re an apple fan, definitely give the Lightly Spiced Cranberry Sauce with Apples a go too. It’s also spoon-licking good.

 

Holiday Cranberry Sauce with spices and orange zest

 

Holiday Cranberry Sauce
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5 from 3 votes

Holiday Cranberry Sauce

This recipe has been updated since the first time I posted it. I've altered the sugar amounts slightly and the cooking method has been tweaked. Still as good as ever!
Course Side Dish
Cuisine American
Keyword cranberries, navel orange, wine
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 159kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Can be made one week ahead of time.

Nutrition

Calories: 159kcal | Carbohydrates: 35g | Sodium: 7mg | Potassium: 88mg | Fiber: 1g | Sugar: 31g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 26mg | Iron: 0.4mg

More Holiday Sides: 

 

Twice Baked Sweet Potato Gratin
Macintosh Applesauce | Garlic + Zest
Macintosh Applesauce
chili cornbread stuffing | Garlic + Zest
Southwestern Cornbread Stuffing

 

Don’t Forget To “Pin It” For Later!

 

This easy to make cranberry sauce recipe is loaded with spices, citrus and a few glugs of Red Zinfandel! The BEST cranberry sauce EVER!

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Fruit// Side Dishes// Vegan/Vegetarian20 Comments

« Mashed Cauliflower with Roasted Garlic
Pork Rillettes »

Comments

  1. veggiesdontbite says

    November 22, 2016 at 8:03 PM

    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!

    Reply
    • Lisa says

      November 23, 2016 at 8:05 AM

      I know a lot of people who aren’t into cranberry sauce – but if you’re willing to try, this is a good one.

      Reply
  2. Stephanie@ApplesforCJ says

    November 22, 2016 at 6:53 PM

    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.

    Reply
    • Lisa says

      November 23, 2016 at 8:04 AM

      I know I’m not converting those can-loving people with this, but…

      Reply
  3. Ali Randall says

    November 22, 2016 at 6:34 PM

    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.

    Reply
    • Lisa says

      November 23, 2016 at 8:03 AM

      Ooh — triple orange cranberry? Let me guess – orange juice, orange zest and Grand Marnier?

      Reply
  4. Sara | Belly Rumbles says

    November 22, 2016 at 6:08 PM

    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!

    Reply
    • Lisa says

      November 23, 2016 at 8:02 AM

      I didn’t know you don’t have fresh cranberries in Australia – the frozen ones will work just fine for this recipe!

      Reply
  5. yined ramirez says

    November 22, 2016 at 12:29 PM

    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!

    Reply
    • Lisa says

      November 22, 2016 at 1:57 PM

      Thanks, Yined! I hope you have a Happy Thanksgiving, too!

      Reply
  6. vermilionroots says

    November 22, 2016 at 12:25 PM

    I’m really liking the use of wine in the recipe! 🙂

    Reply
  7. Linda @ Your Daily Food Choices says

    November 22, 2016 at 12:20 PM

    Love spiced orange cranberry sauce! Adding red wine only makes it better!

    Reply
    • Lisa says

      November 22, 2016 at 1:56 PM

      Glad you approve, Linda! Yes – the wine makes it even better!

      Reply
  8. Janette@CulinaryGinger.com says

    November 22, 2016 at 10:18 AM

    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.

    Reply
    • Lisa says

      November 22, 2016 at 11:54 AM

      I know — wine just makes sense, doesn’t it?

      Reply
  9. Platter Talk says

    November 22, 2016 at 9:36 AM

    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.

    Reply
    • Lisa says

      November 22, 2016 at 11:54 AM

      It’s really good with roast pork too!

      Reply
  10. fabfood4all says

    November 22, 2016 at 9:20 AM

    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:-)

    Reply
    • Lisa says

      November 22, 2016 at 11:53 AM

      I can honestly say– I’ve never tried it!

      Reply
  11. Betty says

    November 5, 2014 at 2:49 PM

    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.

    Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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