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).