Thursday, November 18, 2004
Cranberry Sauce with Pinot Noir and Rosemary
I have always thought there was something suspicious about that cranberry sauce that comes from a can, all quivering and cylindrical...especially since making it yourself is so durned easy!
2 cups red wine (I like Pinot Noir)
1 12-ounce bag cranberries
1/2 cup frozen cherries, halved
1 ½ cups sugar
1 teaspoon minced fresh rosemary
1/2 teaspoon ground allspice
Combine all ingredients in deep saucepan. Bring to a boil, stirring occasionally. Reduce the heat to medium, then cover the pan and simmer until the cranberries burst and the sauce thickens, about 8 minutes. Transfer to bowl and refrigerate until cold.
Nantucket Clipper Chocolatier offers Chocolate Covered Cranberries.
Can you say YUM?