Mulled wine cranberry sauce

By • November 6, 2009 0 Comments

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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 wellKitchen Butterfly


Serves 4

  • 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
  1. 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.
  2. Let simmer for 5 minutes. Then remove all the spices (cloves, cinnamon, vanilla pods, orange rind)
  3. 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)
  4. 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

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