Mulled-Wine Cranberry Sauce
 
 
Makes about 3 cups
Ingredients
  • 2 large navel oranges
  • 1 12 oz. bag fresh cranberries
  • 1½ cups dry white wine (like Chardonnay)
  • ½ cup brown sugar
  • ¼ cup finely chopped crystallized ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
Instructions
  1. Finely grate zest from 1 orange and set aside. Remove rind from both oranges. Supreme oranges into a small bowl and squeeze the juice from the membranes into another small bowl. Cut orange segments in half crosswise.
  2. In a medium sauce pan, combine cranberries, wine, sugar, cinnamon, nutmeg, cloves, orange zest and reserved orange juice. Cook over medium-high heat and stir until sugar dissolves.
  3. Bring to a boil and then reduce heat to medium-low. Simmer, stirring occasionally, until cranberries burst and juices thicken slightly, about 20 minutes.
  4. Remove from heat; stir in the orange segments. Transfer the cranberry sauce to a bowl and cool to room temperature. Cover and chill.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-thanksgiving-recipes/