Be the first to Cranberries are spiced with herbs, sweetened with honey, and cooked in wine to make a savory sauce good with vegetables and meats.
Prep Time: 5 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 2 small onions, diced
- 4 cloves garlic, chopped
- 1 Tablespoon vegetable oil
- 1 package (12 ounces) fresh or frozen cranberries
- 2-1/2 cups water
- 2 cups dry red wine
- 2/3 cup honey
- 2 beef bouillon cubes
- 1/2 teaspoon dried thyme, crushed
- 4 whole bay leaves
- 5 drops Worcestershire sauce
- Dash rosemary
- Dash ground red pepper
Preparation:
Cook and stir onions and garlic in oil in a large saucepan over medium heat until onions are softened. Add cranberries, water, wine, honey, bouillon, thyme, bay leaves, Worcestershire sauce, rosemary, and red pepper. Bring to a boil. Reduce heat to low and simmer about 1 hour or until mixture reduces by half, stirring frequently. Remove and discard bay leaves.
Puree sauce in blender or food processor or press through sieve. (The sauce will be the consistency of a thick gravy.)
Serve with poultry, lamb or pork. Also wonderful over dressing or sweet potatoes. This sauce freezes well.
Yield: 2-1/2 to 3 cups
Recipe Source: National Honey Board
Reprinted with permission.
Puree sauce in blender or food processor or press through sieve. (The sauce will be the consistency of a thick gravy.)
Serve with poultry, lamb or pork. Also wonderful over dressing or sweet potatoes. This sauce freezes well.
Yield: 2-1/2 to 3 cups
Recipe Source: National Honey Board
Reprinted with permission.
