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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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:
1 (12 ounce) bag cranberries |
1 1/2 cups fruity red wine (such as merlot) |
1 1/4 cups packed golden brown sugar |
1/3 cup minced crystallized ginger |
1 tablespoon grated orange peel |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
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.).
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