Prep 5 mins
Cook 20 mins
No one will be able to detect the red wine in the recipe. It just adds this wonderful fruitiness and a very deep flavor. The peppercorns may sound odd, but they add a wonderful spiciness that is complemented by the cinnamon. If you are skeptical abotu using them, you can leave them out. This is my first year to cook Christmas dinner and this is the cranberry sauce recipe I plan to use! It beats all the others I've made in the past.
- 1 cup dry red wine
- 1 1⁄2 cups sugar
- 1 cinnamon stick, halved
- 1 slice orange zest, 1 inch thick
- 3 black peppercorns (optional)
- 1 cup walnuts, coarsly chopped
- 1 lb fresh cranberries or 1 lb frozen cranberries (thawed)
- Combine the first 5 ingredients and one cup water in a medium saucepan.
- Bring to a boil, and cook 1 1/2 minutes.
- Add cranberries and walnuts and reduce heat to medium-low.
- Simmer, stirring frequently, until berries burst and the mixture is reduced to 4 cups, about 15 minutes.
- Place in an airtight container and let cool completely.
- Remove the cinnamon stick, zest and peppercorns.
- Refrigerate until ready to serve.
- Especially tasty with ham and turkey, but also delicious chicken and beef!