Spreadable Red Wine Cranberry Sauce
- 1 cup Sugar
- 2/3 cups Red Wine (I Like Shiraz)
- 1/4 cups Water
- 1/4 teaspoons Crystallized Ginger, Minced
- 1 whole Lemon; Juiced And De-zested
- 1/4 teaspoons Kosher Salt
- 1 whole Vanilla Bean (Pulp Required, Pod Optional.)
- 12 ounces, weight Cranberries (That's One Bag; Fresh Or Frozen.)
- Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod and pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), cover with a lid and and cool to room temperature before storing in the fridge.
sugar, red wine, ubc, ubc, lemon, ubc, vanilla bean, weight cranberries
Taken from tastykitchen.com/recipes/condiments/spreadable-red-wine-cranberry-sauce/ (may not work)