Cabernet Cranberry Sauce with Cranberry Chutney
This full-flavored cranberry sauce gets some subtle heat from the addition of our Cranberry Chutney.
1 package whole fresh cranberries (approx.. 4 cups)
1 orange, peeled
1-2 cinnamon sticks (1 tsp ground cinnamon may be substituted)
1 C. sugar
1 C. Cabernet (or other red wine*)
½ C. Tait Farm Cranberry Chutney
To a large pot add cranberries, cinnamon, and sugar. Peel an orange and add the rind to the cranberries (this will be removed before serving, so try to keep the pieces as large as possible). Add Cabernet or cranberry juice if using, see note below. Simmer on low for 20-30 minutes or until you hear the cranberries popping, stirring occasionally to prevent scorching. Remove orange peel and cinnamon sticks. Stir in Cranberry Chutney. Allow to cool to room temperature and serve, or chill for up to 48hrs.
*For a non-alcoholic version, substitute cranberry juice cocktail and reduce sugar to ½ cup