Once you’ve made cranberry sauce from scratch, you’ll never go back to canned cranberries again! Try the leftovers with peanut butter in a sandwich, or stirred into plain yogurt topped with granola.
- Cook Time
- Prep Time
- 8 to 10Servings
- 1 cup red wine
- 1 ¼ cups sugar
- 4 cups fresh or frozen cranberries
- Zest and juice of 1 orange
In medium saucepan over medium-high heat, bring all ingredients to boil. Cook for 15 minutes. Cool to room temperature, then refrigerate until serving. Can be made up to three days ahead.