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
Units
Scale
- 1/2 lb. (230 grams) frozen whole cranberries
- 3/4 cup (180 ml) water
- 1 cup (240 ml) brown sugar
- 1/4 cup (60 ml) 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: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 25
- Sodium: 0
- Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 0
- Cholesterol: 0