I had plans to post this recipe before Thanksgiving. I had plans to do alot of things before Thanksgiving, including my Christmas shopping. You can imagine how well that went also.
During those week's before Thanksgiving when everyone posted their various and assorted cranberry sauces, I ooohed and aaaahed like everyone else. I even set some bookmarks.
But my family is pretty much adamant about some things. One of those things is this cranberry sauce, Mulled Cranberry Sauce, which I found ages ago. My faded, stained and much used copy says that it was from Bon Appetit, November 1999. I went online to find it, and they have something similar, Mulled-Wine Cranberry Sauce, but not the exact same recipe that I used.
I don't know what it is that makes this so good. The wine, maybe? The ginger, maybe? The orange zest with the spices, maybe? All together, fantastic! Yeah, I doubled the recipe, since college daughter wanted to take some back with her, I greedily made us our own.
Mulled Cranberry Sauce
Bon Appetit, November 1999
1 bag cranberries, 12 ounces
1 1/2 cup fruity red wine (such as a Merlot)
1 1/4 cups golden brown sugar (packed)
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bow, and refrigerate until cold, about 3 hours. (Can be prepared up to 1 week ahead).
Guess what peeps?! I think Smudge has moved up from third to second place!! Thanks for all your votes!!