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.
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.