The holiday season is upon us. Thanksgiving day is in a few day, and that means many of you have already started planning your dinner menus. A must have staple on the American Thanksgiving Day table is cranberry sauce. Tough it is a staple on many American tables in my family’s Mexican American fusion holiday table it was not to be found. Secretly I was always glad it never made an appearance. It wasn’t that I disliked cranberries, no it was the way I saw it come out of cans. To me it looked like the gelatinous globs that collect on top of soup stock with nothing but preservatives to get it to that state. No knock on those who enjoy it. Actually I’ve never even tasted those cans so I might very well change my mind. I don’t know. Have you guys tried it and what do you think of it ?
Last Thanksgiving, for the first time in a long time, when we decided to have a small dinner of our own we included cranberry sauce. The good thing about being in Europe is that those cans of cranberry sauce are not to be found,(well at least not in my local shops.), so homemade was the only option. As I began doing research for a good basic recipe I came across so many great recipes. But in the end I just winged it and added as I went. So this is the simple and boozy cranberry sauce recipe I made. Hope you like it and please continue to the bottom for more Thankgsiving recipes ideas by Honest Cooking contributors. 
Cranberry Sauce and Thanksgiving Ideas
- Total Time: 25 minutes
- Yield: 2 cups 1x
Description
This homemade cranberry sauce is a simple and boozy addition to your holiday table, featuring Merlot and warm spices for a unique twist.
Ingredients
- 1/2 lb. (230 grams) frozen whole cranberries
- 3/4 cup water
- 1 cup brown sugar
- 1/4 cup Merlot
- 1/2 tsp. ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cardamom
- 4 whole allspice
- 2 whole cloves
Instructions
- In a pot, combine 3/4 cup water, 1/4 cup Merlot, and 1 cup brown sugar. Stir over medium heat until the sugar is completely dissolved.
- Add 1/2 lb. frozen cranberries, 1/2 tsp. ground cinnamon, a pinch of ground nutmeg, a pinch of ground cardamom, 4 whole allspice, and 2 whole cloves to the pot.
- Stir the mixture well and bring it to a simmer over medium-low heat.
- Continue to simmer, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 15-20 minutes.
- Remove from heat and let the sauce cool to room temperature before serving. The sauce will thicken further as it cools.
Notes
Adjust the sugar amount to fit your personal taste. The sauce will thicken as it cools, so allow it to reach room temperature before serving. Store any leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 25
- Sodium: 0
- Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 0
- Cholesterol: 0
While checking (read wasting time) Facebook I came across a great video someone had shared. It is comical yet has great tips on both preparing and really enjoying the Thanksgiving holiday.
Just Put the F**king Turkey in the Oven
Need more Thanksgiving ideas? Check out these yummy recipes:
– Chocolate Pecan Pie by Taylor Kadlec
– Mushroom Wellington (for your vegan guest) by Jennifer Donoghue
– Sweet Potato and Butternut Squash Bisque by Niki Fox
– Green Beans with Toasted Walnuts and Dried Cranberries by Natalie McLaury
– Pumpkin Caramel Cheesecake by Tamara Novacoviç
Happy Thanksgiving Day!
I’ve never made this sauce. I wanted to make it at home numerous times, but never actually got to.
However, I tried something very similar to it last winter in Prague, with pork, in a restaurant and really loved it!
HI Tamara, You should give it a go. I think you may be referring to a meat cooked in a creamy light sauce then they add a dollop of cranberry sauce on top. It is quite delicious.