Tuesday, November 23, 2010

Spiced Cranberry Sauce


One of my favorite parts of Thanksgiving is Cranberry Sauce.  There are so many variations of Cranberry Sauce that it is hard to choose just one!  Many cranberry sauces use additions like ginger, apples, maple syrup, and more, which add additional flavor and zing to the traditional Thanksgiving side dish.  

I decided to make Spiced Cranberry Sauce with Zinfandel from Epicurious with a few adjustments.  I reduced the amount of sugar so the sauce retains the tartness from the berries.  2 Cups just seemed like too much!

This Cranberry Sauce it versatile and can be paired with a lot of foods - I have a few ideas!

Turkey (I know not sooo creative)
Crostini topped with Goat Cheese and Cranberry Sauce
Angel Food Cake or Pound Cake topped with Cranberry Sauce
Turkey Sandwich with Cream Cheese and Cranberry Sauce
French Vanilla Ice-cream topped with warm Cranberry Sauce
Biscuits or Toast topped Butter and Cranberry Sauce
Pancakes topped with Cranberry Sauce
Scone Batter mixed with Cranberry Sauce prior to baking
Mixed into a Salad Dressing - in place of honey
Cranberry Chicken Wings
Pork Chops topped with Cranberry Sauce (in place of Apple Sauce)

oh the list goes on and on!

What do you like to eat with your leftover Cranberry Sauce?

Simple Ingredients = Amazing Cranberry Sauce

Simmer orange peel, cloves, and cinnamon to infuse the wine with the Holiday flavors!


Let your cranberries burst over the heat!  You don't have to wait till they all burst though!  Whole cranberries gives your sauce extra texture.


Spiced Cranberry Sauce with Zinfandel
Adapted from Bon Appétit November 2001 found on Epicurious

Ingredients:
1 2/3 Cup Zinfandel (drinkable Zin people!)
2/3 Cup Packed Brown Sugar
2/3 Cup Sugar
1 Pinch Allspice
2 Cinnamon Sticks
6 Cloves
2 - 3"x1" Orange Peel
1 - 12 oz bag fresh Cranberries

Directions:
Bring wine with sugars, allspice, cinnamon sticks, orange peel, and cloves to a boil until sugar dissolves.  Reduce heat and simmer for about 10 minutes until reduced to 1 2/3 cups.  Strain liquid.  Return to heat. Add cranberries and cook over medium heat until the cranberries burst.  Remove from heat and transfer to serving dish.  Let cool for 15 minutes and then place cranberry sauce in refrigerator until cool.

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