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Author Notes: I love the combination of spiced, sweetend red wine and tart cranberries. I like the fact that you can make it ahead of time as well - Kitchen Butterfly
- 120ml Red wine ( I used a young, fruity wine)
- 80g (Light brown) sugar
- 1 Vanilla pod, seeds scraped out and pod reserved
- 1 Cinnamon stick
- 2-3 Whole black peppercorns
- 2 Whole cloves
- Rind from 1/2 an orange in thick strips
- 150g whole (frozen) cranberries
- Juice from 1/2 an orange
- Make mulled wine syrup by mixing all the ingredients except the cranberries in a saucepan. Heat on low-medium and stir until the sugar is dissolved.
- Let simmer for 5 minutes. Then remove all the spices (cloves, cinnamon, vanilla pods, orange rind)
- Add cranberries to the mulled wine mixture and let simmer in a closed pan till the cranberries burst and soften (7-8 minutes or longer)
- When the cranberries are burst and have softened, take off the heat and pour in the orange juice. Stir well to combine and pot in clean (sterilised) jars. Makes about 1/2 a cup
- This recipe was entered in the contest for Your Best Cranberry Sauce