Cabernet Cranberry Sauce

Ok, let's talk Thanksgiving. In the midst of Christmas commercials, holiday decor EVERYWHERE, and those neighbors who have had their Christmas lights up for the last 2 weeks, complete with a life-size sleigh full of presents, I just need a moment to savor Thanksgiving! 

Why does this holiday get overlooked? In my family, it feels more low-key than Christmas, with less hustle and bustle, and more time to just chill and enjoy each other's company! Don't get me wrong, I LOVE Christmas. I'm a big fan, really. I'm just not in love with rushing into the winter season without giving fall the attention it deserves!

With that in mind, I have been in full Thanksgiving prep mode this week -- planning our recipes and creating some new ones! It's completely possible to indulge and enjoy Thanksgiving while being intentional about the foods we choose! I'm currently working on some tips to help you feel your best throughout the holiday season. 

This Cabernet Cranberry Sauce is a classic...with a twist! Cranberries, oranges and spices, mulled together with red wine to create the most flavorful, naturally sweetened, and perfectly tart sauce. This is one of my favorite recipes to cook - not only is it simple and fast - it leaves my house smelling amazing. It's basically an edible, stovetop potpourri! 

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Cabernet Cranberry Sauce

Serves: 10-12

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Total Time: 30-40 minutes

Ingredients

16 oz fresh cranberries

1 cup Cabernet Sauvignon, or red wine of choice*

2 oranges, zest and juice

1/4 cup pure maple syrup

1/4 cup date sugar

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp cardamom

Method

Wash cranberries thoroughly, making sure to pick out any smashed berries. Zest and juice oranges.

Add all ingredients to a large pot, stir well. You want enough space for the ingredients to double in volume while cooking.

Place pot over medium-high heat and bring to a low boil while stirring. Reduce heat to a simmer and cook for 20-30 minutes, uncovered, stirring frequently to prevent sticking.

When most cranberries have burst and the mixture look thick like jam, remove from heat and allow to cool. Taste for additional sweetness, but remember cranberry sauce is supposed to be tart! Place in a glass jar or bowl to store.

Will keep in the refrigerator for 1-2 weeks if sealed tightly. Also freezes well for later use. Serve at room temperature. Enjoy!

Notes:

*Yes, we're cooking with wine. MOST of the alcohol will evaporate with simmering for 30 minutes, but about 35% of the original alcohol content will remain. But remember, 1 cup of wine in this recipe is divided at least 12 ways based on the serving size. So, we are looking at extremely minimal content, likely less than 1% alcohol per serving, which you commonly find in kombucha or other fermented foods. If you feel uncomfortable with this or have kids who enjoy larger amounts of cranberry sauce, you can sub the wine in this recipe for 1/2 cup water (wine evaporates more rapidly than water so you should need less). 

I like to serve cranberry sauce with vegan no-meat loaf (recipe coming soon!), as a spread on biscuits or rolls, and even use leftovers mixed in with granola or oatmeal!

Nutrition:

Serving Size: 1/12 recipe, approximately 2 TBSP  

Total Calories: 90  Total Fat: 0 g  Sodium: 6 mg  Potassium: 94 mg  

Carbohydrates: 20 g  Fiber: 4 g  Sugar: 13 g  Protein: 1 g