Wednesday, November 24, 2010

Sangria Cranberry Sauce

Ok, so I know this post is late for the purposes of using this recipe for Thanksgiving, but in my opinion, cranberries should be a year 'round food. mmmmm. If you want your whole house to smell delicious and everyone to love your cranberries, this is the recipe for you!

Ingredients: 1 lemon, lime and orange; 12 oz. cranberries; 16 oz. frozen strawberries in sugar (thawed); 1 C. red wine; 1 C sugar
note: I used plain strawberries because they were what they sold at Target and I did not feel I needed extra sugar in this recipe when I tasted it.

First, measure out the wine and pour some for yourself because you deserve it.
Next, grate 1 tsp. each of lemon and lime rind, and 1/2 tsp. orange rind.
Combine the grated rinds with strawberries, cranberries, wine and sugar in a pan.
Cook on high until boiling.

Once the mixture boils, reduce to medium for 15 minutes or until the sauce thickens.

Stir in 3 tbsp. of lemon juice, 2 tbsp. lime juice, 1/4 C. orange juice. If you have one of those handy juicing machines, now is the time to use it. If not, cut the fruit in half, jam a fork into it, and squeeze the juice into a bowl. If any seeds end up in the bowl, remove them.
Spoon the mixture into a serving bowl and refrigerate for at least four hours. And actually spoon it in. I poured it in, and it splattered everywhere.

Unphotographed steps:
1. Ignore that your son is chasing the dog around the house threatening him with his ball popper.
2. Realizing that you haven't had breakfast or lunch and the wine is going straight to your head....

PS. The cranberries may turn your wood spoon red ;)

Happy Thanksgiving!


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