Fancy Cranberry Sauce with an Italian Twist

 

I always cook with wine, and sometimes I put it in the food.

a plaque in my Mom’s kitchen

I have made homemade cranberry sauce since I was a teenager. I found this recipe on the internet, but added a significant twist of my own by substituting red wine for water. The consistency is similar to a chutney.

Ingredients

•              1 cup red wine

•              1 cup white sugar

•              1 (12 ounce) package fresh cranberries

•              1 orange, peeled and pureed

•              1 apple – peeled, cored and diced

•              1 pear – peeled, cored and diced

•              1 cup chopped dried mixed fruit (I used a dried berry and raisin mix, but mango, papaya, and pineapple would be fun)

•              1 cup chopped pecans

•              1/2 teaspoon salt

•              1 teaspoon ground cinnamon

•              1/2 teaspoon ground nutmeg

Directions

1.             In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

12 servings