Prep 10 mins
Cook 10 mins
This cranberry sauce is a delicious accompaniment to holiday turkey, duck or ham. It can be made two or three days ahead and refrigerated until serving time.You can use either fresh or frozen cranberries. Recipe from Chef Sallie Williams.
- 1 cup cranberries
- 1⁄2 cup dry white wine
- 3⁄4 cup sugar
- 3⁄4 cup water
- 1⁄4 cup dark rum
- 2 tablespoons butter
- In a large, heavy saucepan, over medium heat, combine the cranberries, wine, sugar and water.
- Simmer until the berries "pop.".
- Stir in the rum and beat in the butter.
- Serve the sauce hot or chill it until it gels, about 3 hours.
I started out making it as written but one cup of cranberries is not enough, it was more of a cranberry soup then a sauce. I added the rest of a twelve ounce bag and another three quarters cup sugar.
Other than the ratio of cranberries to liquid needing an adjustment this is a good recipe and flavor of the wine really comes through.