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Life of the Party Sauce: Cranberry Sauce for the Rich and Famous

Warning: do not attempt to serve this item if you are uncomfortable with fame. This beyond easy cranberry sauce has a flavor that dances on the palate making those eating it swoon and silently curse the fact that you are such an incredibly talented chef.

 

One of my favorite parts of Thanksgiving is the cranberry sauce. There’s something about the sweet and tart flavor combo that just gets me going. What I love about this modern rendition of an age-old classic is the use of wine and spices to add a much more complex flavor palate to the mix. It is incredibly easy to make. And tastes great warm straight off the stove (for those running a little late on their meal prep) as well as refrigerated where it forms a jelly-like consistency.

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Beauty of the Berry

 

 

Cranberry Awesomsauce

Adapted from Canal House Cooks Everyday

1 C. Red Wine

1 C. Sugar

1 tsp dried rosemary

10 black peppercorns

5 cloves

1 cinnamon stick

1 12 oz. bag fresh cranberries

 

Bring wine, sugar, cinnamon, cloves, peppercorns and rosemary to a boil.

Add the cranberries, reduce to a simmer and mix until the berries burst and are soft. (approximates 10-15 minutes)

Pour sauce through a sieve into storage container or serving bowl, mashing the cranberries through the sieve using a spatula. I find it best to do this in increments so there’s less possibility of spillage. The rosemary, peppercorns, cinnamon and cloves will remain in the sieve along with the skins of the berries. Wipe sauce from the bottom side of the sieve into your bowl (you’ll want every ounce!) and mix sauce to make sure the consistency is uniform.

Finish with a cinnamon stick or a sprig of rosemary. Enjoy immediately or refrigerate for a consistency of jelly.

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Enjoy and Happy Thanksgiving!

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