Cranberry-apple merlot sauce

From Burden's Landing

This recipe is from an old issue of Delicious Living magazine.

Makes about 3 cups.

  • 2 cups Merlot
  • 2/3 up natural cane sugar or brown sugar
  • 3/4 unsweetened apple juice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3 whole cinnamon sticks
  • 1 12-oz package fresh cranberries
  • 2 Granny Smith apples, peeled and diced (about 2 cups)

1. Combine first 6 ingredients (Merlot through cinnamon sticks) in a medium saucepan over high heat. Bring to a boil. Reduce heat; cook over low heat for 15 minutes.

2. Remove cinnamon sticks. Add cranberries and apples. Increase heat to medium and cook until cranberries begin to pop, about 5 minutes. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat Serve chilled or at room temperature.

Notes

  • I made this a long time ago. Next time, I would add strips of orange peel and coins of fresh ginger (remove at same time you remove cinnamon sticks).