| Level: | Easy |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 2 cups fresh cranberries
- 1/2 cup full-body red wine
- 1/4 cup sugar
- Freshly ground black pepper
Instructions
- Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 199 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
delicious! I did add a tad more sugar, and let it sit in fridge for about 10 hours to get nice and chilled. Super yummy!
I’ve made this for years and everyone always loves it. You have to use good wine and fresh pepper : A nice, soft, dry pinot and give it time to simmer.
I think the problem with the recipe is not cooking the wine down and getting rid of the alcohol. Uncooked wine or brandy that still have the alcohol will give a astrigent taste which is not good. Before I try this I will reduce the wine.
First of all I used fresh cranberries since they were plentiful given Thanksgiving week…….That being said maybe I should have picked out a few of the under ripened ones because it was very sour and almost bitter…….I made the next batch from Tyler’s Thanksgiving show which called for OJ instead of wine and a few cinnamon sticks……IT WAS AMAZING!!!!!!!!
After reading the reviews, I doubled the amount of sugar and used cherry wine from a local winery in CA. Turned out great! Nice ‘n sweet. I would have given the recipe 5 stars, but it remained pretty runny. I like my cranberry sauce thicker than the consistency of the recipe.
This is not what I expected at all. The wine was so strong and the cranberries so tart it was terrible. When I saw this made on the show, frozen cranberries were used and I thought much more than a 1/4 cup of sugar. It sounded delicious when he was making it. Once I added more sugar it was much better. I know a chutney is supposed to be sweet and sour, but this was just sour before adding more sugar.
Fast, simple, tart and sweet at the same time. With turkey, it’s exceptional. Spread on the day-after-Thanksgiving turkey sandwich, it’s out of this world.
Try it over super premium french vanilla ice cream, mix it with some sour cream and use it instead of salsa. Think outside the box with this…apply it to the food, or close personal friend of your choice!
Try it over super premium french vanilla ice cream, mix it with some sour cream and use it instead of salsa. Think outside the box with this…apply it to the food, or close personal friend of your choice!