Cabernet Cranberry Sauce

Don't think you like cranberry sauce?  Give this Cabernet Cranberry Sauce a try!  With cranberries simmered in Cabernet Sauvignon, and accented with cinnamon and tangerine zest, it may just change your mind.

Cranberry sauce.  To me, it always seemed like one of those things that was on the Thanksgiving table just because it's supposed to be there.  I'd take a tiny dollop ... pretty much because I thought I had to.  Then I found this recipe for cabernet cranberry sauce.  And that's when my entire view of this cranberry stand-by changed.

This cranberry sauce, I could gobble up by the spoonful (no pun intended!).  There's something about the combination of bold, rich Cabernet with tart cranberry and cinnamon that ... well ... just works.  Now, admittedly, I am a wine lover.  So that could have something to do with why I love this cabernet cranberry sauce so much.  How could a wine lover go wrong with a wine-based sauce?  But that aside, even if you're not a wine lover, I think you'd find this cabernet cranberry sauce to be a cut above the 'standard' fare.

Okay, so where's my spoon??  I need to dig in!  I sure hope I don't eat it all before Thursday.

Check out these other tasty cranberry recipes:

• 7-Up Cranberry Jello Salad
• White Chocolate Cranberry Fluff Salad
• Grand Marnier Cranberry Sauce
• Slow Cooker Cranberry Meatballs
• Cranberry Baked Buttermilk Pancakes
• Cranberry Apple Crunch
• More side dishes

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Side Dishes

Yield: 8-10 Servings

Author: Tracey | The Kitchen is My Playground

Cabernet Cranberry Sauce

Don't think you like cranberry sauce? Give this Cabernet Cranberry Sauce a try! With cranberries simmered in Cabernet Sauvignon, and accented with cinnamon and tangerine zest, it may just change your mind.

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

• 1 (12 oz.) package fresh cranberries
• 1 1/4 c. granulated sugar
• 1 c. Cabernet Sauvignon
• 1 3-inch cinnamon stick
• 1 to 2 tsp. tangerine zest

instructions:

How to cook Cabernet Cranberry Sauce

1. Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
2. Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat to low and simmer, partially covered, for 10-15 minutes, or until cranberry skins have popped.
3. Remove and discard cinnamon stick. Cool slightly. Serve warm or chill at least 2 hours. Sauce will thicken as it cools.

TRACEY'S NOTES

1. This cranberry sauce may be stored in the refrigerator for up to a month, so it's a great dish to make ahead of time.
2. Use good quality wine. It makes a difference in this recipe! Also, I've tried making this with Merlot instead of Cabernet Sauvignon, and didn't like it nearly as well. 
3. If you are a cinnamon lover, consider adding an extra cinnamon stick or a dash of ground cinnamon to the pot when adding the other ingredients. Personally, I love the cinnamon flavor in this sauce. I've also been known to add two or three whole cloves, as well.

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You might also like these other tasty cranberry dishes:

Grand Marnier Cranberry Sauce

Slow Cooker Cranberry Meatballs

Cranberry Baked Buttermilk Pancakes

White Chocolate Cranberry Fluff Salad

Sparkling Cosmopolitan