Recipe: Blackbird Red Wine Cranberry Sauce
This dish is a mainstay at our family’s Thanksgiving dinner. It is also the first of the leftovers to disappear, so you may want to double the recipe in order to have enough.
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Blackbird Cranberry Sauce Adapted from Food & Wine magazine Preparation time: 30 min; Makes about 2 cups ½ cup Blackbird red wine Three 1-by-3-inch strips of orange zest, cut into thin matchsticks ½ cup fresh orange juice 12 oz. fresh cranberries ¾ cup sugar
In a medium saucepan, combine the wine with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 min. Transfer to a bowl and serve warm or at room temperature. The cranberry sauce can be refrigerated for up to 2 weeks.
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