abuckscountykitchen: Mulled Wine Cranberry Sauce

Thanksgiving is my holiday
As designated by the mixed bag of nuts I lovingly call family.
Not because I like to cook;
We all cook.
Or that my dining room is big enough to accommodate a crowd.
It's not.
It is because I am willing to prepare everyone's favorite dish,
No matter how diverse their tastes.
I am an enabler;
A food enabler

Our Thanksgiving is not unlike a restaurant menu with three types of stuffing, whipped potatoes and baked sweet potatoes, an obscenely large roasted turkey, a pasta dish for the vegetarian entree, a Vegas style dessert buffet, a?vegetable du jour, and

Two cranberry sauces.? One, a gelatinous blob from a can,?for those relatives who shall remain unnamed in order to preserve their dignity;

And the other is my personal favorite:??Mulled Wine Cranberry Sauce.

It begins locally with Diego Red wine from Buckingham Valley Vineyards.? This is a light bodied, semi-sweet wine that is perfect for cranberries and just as delicious to drink.? And what would mulled wine be without fragrant?spices???The cinnamon, nutmeg, whole allspice, and cloves are?from The Larder in Doylestown.?

It is next to impossible to get a decent bottle of wine for less than $10 unless you're wiling to forgo the decent part and you are okay with the words mad or dog on the label.

And the spices cost less than $1.50! These are high quality ingredients that are easy on the wallet.

Simmer the wine and spices with sugar in a saucepan until syrupy and fragrant.? This recipe also doubles as a holiday air freshener.? The aroma is lovely.
Strain the spices and orange peel.? Add the wine back to the pan with the cranberries.?
After 5 minutes or so, the cranberries will begin to pop and your cranberry sauce is done.

Place in?a holiday serving bowl.? Display it proudly alongside the other 'cranberry sauce'.

Mulled Wine Cranberry Sauce
(adapted from Bon Appetit/November 2001)
Print This Recipe

1 cup light bodied red wine

1 ? cups sugar

1 ? cups light brown sugar

6 whole cloves

8 whole allspice

2 cinnamon sticks
1/8 teaspoon fresh grated nutmeg

One whole orange peel

5 cups cranberries, rinsed

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• Place all ingredients, except cranberries, ?in a medium saucepan.? Bring to a boil and cook over medium/high heat until sugar dissolves.

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• Reduce heat to a simmer.? Cook for about 25 minutes until syrupy.?

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• Strain wine into a bowl.? Discard spices and orange peel.

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• Return wine to saucepan.? Add cranberries.? Cook over medium/low heat until cranberries start to pop, about 7-10 minutes. ?Let cool.

  ?

• Cover and refrigerate.? Can be made up to 5 days in advance.

  ?

Bring to room temperature before serving.

?

Makes 4 ? cups cranberry sauce.

Source: http://www.abuckscountykitchen.com/2012/11/mulled-wine-cranberry-sauce.html

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