Spiced Cranberries in Cabernet

Spiced Cranberries in Cabernet

  • 3 cups sugar 
  • 1 cup Cabernet Sauvignon or other dry red wine                                                                                                                                                                                                          
  • 1 orange, preferably seedless                                                                                     
  • 2 whole cloves                                                                                                                         
  • 1 package (12 ounces) fresh or frozen cranberries, picked over for stems                                                                                    
  • 1 8oz. can crushed pineapple in juice, partially drained                                                            
  • 1 (3-inch) cinnamon stick 

 

  1. Combine sugar and wine in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.  Let it cook for about 5-10 minutes.  Cut orange in half and stud each half   with a clove. Squeeze juice from orange into the pot; then add the orange halves. Stir in   cranberries, pineapple, and cinnamon stick, and bring back to a boil over medium-high heat.   Reduce heat to medium-low and boil gently until berries just begin to burst, 45-60 minutes.
  2.  Remove pan from heat and let cool to room temperature. Discard orange, cinnamon, and cloves (and any orange seeds.) Place into a serving bowl and serve at room temperature or for later use transfer to an airtight container and refrigerate until cold. Keeps 2 weeks. Makes about 3 cups.

 

 

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