Let’s face it, some of the best recipes are stumbled upon and that is exactly what happened in the creation of this cranberry sauce recipe one Thanksgiving. As I prepared my traditional recipe while cooking at my cousinn’s home I saw an opened bottle of White Zinfandel by the stove and I imagined the possibilities. The feedback from everyone at dinner proved to be tremendously favorable.
- 2(12 ounce packages) of cranberries fresh cranberries
- 1/2 Orange zested
- 1 cup of Orange juice
- 2 cups of White sugar
- 1/4 cup of your favorite nuts or granola
- 1/4 cup of your favorite White Zinfandel
In a medium sauce pan combine cranberries, orange zest, orange juice, White Zinfandel, and sugar. Make sure there is enough liquid in proportion to the cranberries so do the good old fashion eye balling of it. You are trying to strike a balance of the liquid not being to thick or thin. Cook up until the sauce thickens which usually takes about 10 minutes. Let cool it cool and then it is ready to serve!