Total Time
45mins
Prep 15 mins
Cook 30 mins

I believe this is one of James Beards' recipes, cut from a newspaper years ago. Pretty tasty! And not as complicated as you may think.

Ingredients Nutrition

Directions

  1. Pick over cranberries, removing stems and any shriveled berries.
  2. Rinse under running water, drain.
  3. Combine sugar and wine in a non-corrosive heavy medium suacepan.
  4. Heat to boiling, stirring constantly, over moderate heat.
  5. Stir in cranberries, cinnamon stick, and orange peel.
  6. Increase heat to high, return mixture to boil, stirring constantly.
  7. Reduce to medium low heat and simmer, partially covered, stirring occasionally until berries burst - about 10- 15 minutes.
  8. Remove from heat.
  9. Discard cinnamon stick.
  10. Lift out orange peel, cool slightly, and cut into thin julienne strips. Return peel to berries.
  11. Serve warm (but good cold too.).
Most Helpful

Great for holiday dinner with a lamb roast. I used 1/4 c. orange juice instead of the orange rind. I also used 1 tsp. ground cinnamon instead of a cinnamon stick. It was quite delicious! Made canned cranberries seem pretty sad!

5 5

I didn't know cranberries came from a bag instead of a can... But I will never eat the canned kind again. This was so simple and the results were so good! I might cut back on the sugar a little next time because I think I'd like them a little more tart. I used a couple shakes of cinnamon in place of the sticks, and 1/4 cup orange juice instead of the rind.

5 5

This recipe is amazing. Once you try it you will never ever go back to nasty flavourless tinned cranberries. I make this for Christmas and Thanksgiving and everyone loves it. If I have leftovers I use them in muffins.