Cranberry sauce with red wine and orange
Recipe ANNA Magazine, Photography Jerry Grajewski
Once you’ve made cranberry sauce from scratch, you’ll never go back to canned cranberries again! Try the leftovers with peanut butter in a sandwich, or stirred into plain yogurt topped with granola.
Ingredients
1 cup red wine
1 ¼ cups sugar
4 cups fresh or frozen cranberries
Zest and juice of 1 orange
Preparation
In medium saucepan over medium-high heat, bring all ingredients to boil. Cook for 15 minutes. Cool to room temperature, then refrigerate until serving. Can be made up to three days ahead.
