First of all, I want to say that I am NOT a photographer. I will probably never be a good photographer. Maybe eventually we’ll get a fancy camera and I can take lots of fancy foodie pictures. Until then, you get unedited, point and shoot pictures. 🙂 I promise the food will taste better than the picture looks though! 🙂
With all of that said, here’s my first holiday post. I tried this recipe last year for Thanksgiving and I loved it! Everyone else seemed to love it too, so I made some for Christmas as well. This year, I knew it would be on my holiday menu. Growing up, I sometimes felt like I was the only one who liked cranberry sauce. I think it’s one of those “love it or hate it” dishes. In my opinion, Thanksgiving just isn’t Thanksgiving without a plate of cranberry sauce straight from the can… sliced according to the little indentions on the can. I guess I finally grew up. Here’s some real cranberry sauce. And when I saw that it was made with wine??? Yes, please!
Pinot Noir Spiced Cranberry Sauce
(adapted from Better Homes and Gardens)
Active Cooking Time: 30 minutes
Cooling Time: 2 hours
1 cup Pinot Noir (I also pour a glass for myself at this time. Crucial.)
1 1/4 cup sugar
1 bay leaf
1 (3-4 inch) cinnamon stick (I use two from my jar. I think they were probably 2 1/2 inches-ish.)
1 tsp. salt
4 cups cranberries (1 bag)
In a medium saucepan, combine wine, sugar, bay leaf, cinnamon sticks, and salt. Bring to boiling. Add cranberries. Bring to boiling again. Reduce heat and simmer, uncovered, for about 10 minutes (until all the cranberries have popped). Remove from heat. Let cool to room temperature (about two hours). Remove and discard bay leaf and cinnamon stick.
Super easy, right? And delicious!
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