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Cranberry sauce with orange and red wine

November 24, 2010

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Makes 3 cups

1 cup dry red wine
1 1/2 cups sugar
1 package (12 ounces or 3 cups) fresh cranberries, rinsed and picked over
1/2 teaspoon ground cinnamon
1 piece (3 inches) orange rind
1 clementine, sectioned
1. In a medium saucepan over medium-high heat, stir wine and sugar until they come to a boil. Add cranberries, cinnamon, and orange rind. Cook, stirring, until mixture returns to a boil. Lower the heat, partially cover the pan, and simmer, stirring occasionally, 10 minutes or until cranberries burst. Discard orange rind.

2. Cool to room temperature. Transfer to a covered container; refrigerate for at least 4 hours. Compote keeps for 1 week.

3. Garnish with clementines before serving. Adapted from Helga Bussema