- 1/3 cup water
- 1/3 cup orange juice
- 1 cup granulated sugar
- 12 ounces cranberries, rinsed and picked over
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Zest from half of an orange
- 1/3 cup red wine (I recommend pinot noir)
- In a medium saucepan bring the water and the orange juice to a boil.
- Add the sugar and stir until it has completely dissolved into the liquid.
- Add the cranberries, nutmeg, salt, and orange zest. Simmer for about 8 minutes or until few of the cranberries have begun to burst.
- Add the wine and continue to cook for 3-5 more minutes, until the excess liquid has been absorbed and the sauce has begun to thicken.
- Remove from the heat and place in a serving bowl. Can be served hot or cold.
The cranberry, a native of the Northeastern United States, is best known as a colorful garnish for the traditional Thanksgiving turkey. However, this little berry is an antioxidant powerhouse. Not only a great source of vitamin C, cranberries contain more antioxidants than any other commonly eaten fruit including both lycopene and anthocyanins
Recipe by William Gilson - The Herb Lycium and courtesy of Mass Farmers Markets