Total Time
20mins
Prep 5 mins
Cook 15 mins

Original recipe from 1999 Bon Appetit..this is a break away from the stuff in the can. I always double this so I have extra through the year. Also makes a great tart or cheesecake topping...sweet or savory. I've used it to cover goat cheese and gorgonzola tart bites.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil over high heat, stirring until sugar dissolves.
  3. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
  4. Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).

Reviews

(2)
Most Helpful

Everyone liked these at Thanksgiving. Me especially! I loved the flavor the wine added.

threeovens December 04, 2011

I have made the recipe on the back of the cranberry bag for years, but decided to give this a try for Thanksgiving. I don't think I will ever go back to the old recipe. This was fantastic and I have already thought how to use this with other meals. It's not for cranberry purists, but if you want something a little different with a lot of flavor...this is the perfect recipe.

AudreyBG November 29, 2008

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