40 minutes
A sweet and tangy cranberry sauce enhanced with red wine and honey, perfect for complementing a variety of dishes.
Fresh Cranberries, whole
cups
Dark Brown Sugar, packed
cups
cups
tablespoons
Fresh Gingerroot, smashed
slices
pinches
Black Pepper, freshly ground
teaspoons
1. Combine Ingredients
In a medium pot, combine the fresh cranberries, dark brown sugar, dry red wine, and a splash of water. Drizzle in the honey and add the smashed ginger slices. Sprinkle in the kosher salt to enhance the flavors.
2. Simmer the Sauce
Heat the pot over medium heat and simmer the mixture for 20 to 30 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened into a syrupy consistency.
3. Finish with Black Pepper
Once the sauce has thickened, stir in the black pepper, and then allow the sauce to cool slightly before transferring it to a suitable container to chill in the refrigerator.
Opt for a full-bodied red wine with fruity notes such as a Merlot or Zinfandel to add complexity to the sauce without overpowering the cranberries. Avoid overly tannic or oaky wines.
Use fresh, firm, and brightly colored cranberries when possible. Select high-quality honey like clover or wildflower, and consider local varieties for unique flavors.
Adjust the sauce's sweetness with honey or brown sugar as needed. Add a splash of citrus juice or zest for extra acidity and fragrance.
Add a pinch of cinnamon, star anise, or cloves for warmth. Fresh thyme or rosemary can introduce an aromatic herbal note. Use a spice sachet for easy removal.
Prepare the sauce in advance to allow flavors to meld. Store in the fridge and reheat gently before serving.
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