I'm not gonna lie, I've never been the biggest cranberry fan. Actually, I've never really liked cranberries at all. But this past Thanksgiving I decided to have a little fun with mine and create something a little different. My aunt loves cranberry salad and so I wanted to make something to wow her but also that might be good for everyone.
The end result was beyond my expectations - we demolished the dish in one day and I myself was probably responsible for half of that. Not only was it great with the turkey feast but I ended up eating it on the leftover turkey sandwiches and as a jam on toast.
Even if you're not a cranberry fan - try this recipe. It's seriously SO GOOD. If you avoid alcohol just leave the little secret ingredient (wine) out and it will still be tasty, but I'm convinced the wine is what gives this dish its extra special-ness ;)
For this recipe I used a deep pan, mostly because I've ruined all my smaller sized pots and only have huge ones right now. Hey, without adventures in the kitchen we would never find new recipes like these right? In addition to your pan you will need:
1 whole cinnamon stick
1 cup brown sugar
1 cup white sugar
1 cup water
1 tablespoon red wine (I use Frey Natural Red and have a glass for myself while making the recipe)
1 bag cranberries
- First put the cinnamon stick (yes, throw that in whole - don't worry, we are taking it out later), sugars, water, and red wine to a boil in the pan. Juice the orange and add not only the juice but also the zest from the rind (I was generous on the zest, you can decide how much to add yourself).
2. Mix on high heat until the sugar dissolves. Once the sugar is dissolved, add your bag of cranberries.
3. Here is where it gets fun. In just a few minutes your cranberries will POP and literally split open. It's fun to listen to AND watch.
4. Continue to boil for about 10 minutes then remove the cranberries and transfer to your serving dish. REMEMBER TO REMOVE THE CINNAMON STICK. If you don't everyone will look at you like you are nuts when you set that dish on the table.
5. Let cool before placing in the fridge to set. I made this dish first and let it set in the fridge for about 4 hours while I roasted my turkey and that worked out perfectly.
This recipe could theoretically serve about 6-8 people, unless I'm coming over. In that case you might just need to double the recipe.