Cranberry Sauce with Red Wine and Orange Peel

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INGREDIENTS:

  • 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)

 
INSTRUCTIONS:

  1. In a medium saucepan bring the water and the orange juice to a boil.
  2. Add the sugar and stir until it has completely dissolved into the liquid.
  3. Add the cranberries, nutmeg, salt, and orange zest. Simmer for about 8 minutes or until few of the cranberries have begun to burst.
  4. 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.
  5. Remove from the heat and place in a serving bowl. Can be served hot or cold.

NUTRITION INFORMATION:
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