The Pioneer Woman Tasty Kitchen
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Spreadable Red Wine Cranberry Sauce

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Tangy and tart cranberry sauce that gets a fruity boost from red wine and a fresh, floral finish from citrus and vanilla bean.

Ingredients

  • 1 cup Sugar
  • ⅔ cups Red Wine (I Like Shiraz)
  • ¼ cups Water
  • ¼ teaspoons Crystallized Ginger, Minced
  • 1 whole Lemon; Juiced And De-zested
  • ¼ teaspoons Kosher Salt
  • 1 whole Vanilla Bean (Pulp Required, Pod Optional.)
  • 12 ounces, weight Cranberries (That's One Bag; Fresh Or Frozen.)

Preparation

Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod and pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), cover with a lid and and cool to room temperature before storing in the fridge.

8 Comments

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Avatar of 2sweet4u

2sweet4u on 12.14.2010

I made this over Thanksgiving and it is to die for. Yum Yum and Yum. I’ll be keeping this in my best ever recipes. Thanks Beau!

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2sweet4u on 11.23.2010

OMG I made this recipe today and it is to die for. Icouldn’t get my finger out of the jar to put it in the fridge. This could be a favorite for me for a long long time. Thank you Beau!!!

Avatar of chefholly

chefholly on 11.20.2010

This looks delicious. Can you give some suggestions on what to pair it with? Thanks!

Avatar of Beau @ SomethingEdible.com

Beau @ SomethingEdible.com on 11.12.2010

@2sweet4u – Assuming you don’t go licking the spoon and putting it back in the jar, ;-) I’ve kept this in the fridge for a couple of weeks no problem; it almost never lingers linger than that. But yeah; this is a total holiday do-ahead.

Avatar of 2sweet4u

2sweet4u on 11.11.2010

This sounds really good – does anyone know how long the shelf life (or fridge life in this case) is? Beau are you listening?

5 Reviews

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Avatar of erynchan

erynchan on 11.28.2011

Made this for Thanksgiving this year, and the taste is amazing! Sweet, tart, with the flavor from the vanilla bean making it almost seem like desert. I think this will be my new Thanksgiving tradition. :)

Avatar of purpleowl

purpleowl on 11.30.2010

This was so good! We had it for Thanksgiving with our turkey, and everyone raved about it. My stepdaughter also thought it would be good warmed up as a topping for vanilla ice cream…

Avatar of artsychef

artsychef on 11.25.2010

Amazing flavor! The vanilla bean and wine sent this over the top. So easy…will become a standard in my kitchen.

Avatar of jillpickle

jillpickle on 11.22.2010

Wow, Beau you nailed it! This is so delicious. I thought it would be too tart but its not at all! Everything is so well balanced. Never had anything quite like this before. I’ve had it on crackers, on toast, on turkey sammies, to dip chicken tenders in…its just amazing! In my top 3 recipes from here! Thank you for sharing!

Avatar of

on 11.12.2010

Wow! Like it very much!! And my mom liked it too !

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