Spice up your holiday meal with this easy-to-make mulled wine cranberry sauce. Cranberries have never tasted this good.
There was nothing I liked more about celebrating the holidays in France than the vin chaud. It was sold at all the Christmas markets and even at most of Marc’s hockey games during the holiday season, so naturally, when the Christmas season is approaching, I can’t help but crave it.
But, since I refuse to start Christmas-ing until after Thanksgiving (with the exception of Christmas cookie testing), I thought it might be nice to infuse our Thanksgiving cranberry sauce with some mulled wine flavor. Plus, who doesn’t want to put wine in their cranberry sauce? No one. It’s the perfect side dish for your Thanksgiving meal, whether its large or small. Although, you may want to double the recipe if you’re having more than 8 people.
How to make mulled wine cranberry sauce
Making this mulled wine cranberry sauce was beyond easy. You just need to buy a few slightly-of-the-ordinary ingredients, like star anise, but nothing you can’t find at your normal grocery store. Plus, now that you’ve stocked up on these items, you can easily make yourself some vin chaud for Christmas.
Once you’ve gathered your ingredients, you bring them to a boil in a saucepan and let them simmer away for about 20 minutes. If you want to simmer them for longer, simply add a bit of extra water so you don’t create caramelized cranberry sauce. You might think I’m crazy for suggesting this, but once the aroma of this sauce fills your kitchen, you’ll want to keep it going for as long as you can.
Once the sauce has thickened to your liking, remove it from the heat and let it cool so that you can remove the aromatics. If you’re smart, you’ll have created a small bundle with cheesecloth to keep them in, but if you’re awesome like me, you get to go on a fishing expedition for those cloves. It might not seem like fun, but don’t worry, you should still have wine left in that bottle you opened. Or surprise your guests with a nice, spicy bite of cloves. I’m kidding. Well kind of… It depends on who’s coming to dinner.
- 1 pound fresh cranberries
- 3/4 – 1 cup sugar
- 1/2 cup red wine
- Peel of one navel orange
- 1 star anise
- 3 whole cloves (or 1/8 teaspoon ground cloves)
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- Combine ingredients in a large saucepan and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until cranberries have popped and sauce has thickened, about 20 minutes.
- Allow cranberry sauce to cool completely or refrigerate overnight. Remove orange peel, cloves, anise and cinnamon stick before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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