Spiced Red Wine Cranberry Sauce
 
Prep time
Cook time
Total time
 
This sauce has so many uses beyond Thanksgiving dinner that I like to make a large batch and keep extra on hand beyond the holiday. With that in mind, the recipe makes a lot of sauce - assuming a serving size of ¼ cup, it will feed 20-24 people. If you'd like to make less, just cut all ingredient amounts in half. (As a bonus, there will be wine leftover for the cook to drink!)
Author:
Recipe type: Sauce, Condiment
Cuisine: Modern American
Yield: 5-6 cups
Ingredients
  • 750 ml (one bottle or 3 ⅛ cups) red zinfandel or other bold, fruity red wine
  • 150 g (¾ cup) evaporated cane juice or granulated sugar
  • 120 ml (½ cup) maple syrup
  • 60 ml (¼ cup) pomegranate molasses*
  • ½ -inch piece peeled fresh ginger, sliced
  • 6 lightly crushed cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 small star anise
  • 2 strips orange zest (about 1 in x 3 in each)
  • Scant ½ tsp Kosher salt
  • 24 oz (2 bags) fresh or frozen cranberries, rinsed and picked over
Procedure
  1. In a medium saucepan over medium-high heat, combine all ingredients except cranberries. Stir to dissolve sugar, and bring to a boil. Reduce heat and keep at a hard simmer** for about 20 minutes, stirring occasionally, until reduced by one third (you should be able to gauge this by looking at the inside of the pan - there will be a ring/stain around it to indicate the level where it began). When strained, you’ll have about 710-725 ml or 3 cups of liquid.
  3. Strain liquid into a large saucepan with a lid. Add cranberries, cover partially with lid, and cook over medium heat, stirring occasionally, until cranberries burst and begin to break down, about 15 minutes. Remove cover and continue to simmer for another 10-15 minutes or until you reach the desired consistency (I usually go the full 15 or longer because I like a really thick, sticky sauce). Taste and add a bit more sweetener if desired.
  4. Transfer sauce to jars (or other lidded containers) and cool completely. Cover and refrigerate for up to 2 weeks, or freeze for 1-2 months (if freezing I recommend bags, not jars).
Notes
*If you don’t have pomegranate molasses you can substitute 240 ml (1 cup) pomegranate juice plus a scant teaspoon fresh lemon juice and 2 tablespoons sugar. Just allow for additional reducing time as you’ll be starting with more liquid.

**The liquid should be continuously active with lots of small to medium bubbles, but not at a rolling, violent boil with giant bubbles.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/spiced-red-wine-cranberry-sauce/