I never really liked cranberries when I was younger. Not cranberry juice, not cranberry desserts, not fresh cranberries, not no way, not no how. But for some reason, a couple of years ago for Thanksgiving, I tried my grandmother’s cranberry sauce… and never looked back. It was utterly delicious. Here, I’ve taken her basic recipe and jazzed it up with a hint of Merlot (yum!).
There are so many reasons I love cranberry sauce at Thanksgiving, but the top is probably that it’s so easy to make. Definitely try this recipe if you:
A) Need a last-minute side for your Thanksgiving meal.
B) Want to make this well in advance of the holidays (it freezes really well).
C) Just love cranberries.
Enjoy! And happy Thanksgiving!
Cranberry Merlot Sauce
2 bags fresh cranberries
¾ cup Merlot
½ cup granulated sugar (more, if needed, to suit your taste)
Zest of two oranges
Juice of three oranges
2 cinnamon sticks
Combine all ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer until a thick sauce forms, about 20 minutes. Allow to cool to room temperature before storing or freezing.