White Wine Cranberry Sauce

 The sauce is better if the cranberries haven't been frozen, but when you're getting cranberries shipped from the states there'sonly so much you can do!

The sauce is better if the cranberries haven't been frozen, but when you're getting cranberries shipped from the states there'sonly so much you can do!

White Wine Cranberry Sauce

Ingredients:
1 cup sugar
1/2 cup water
1/2 cup of orange juice (I used all the juice of one freshly squeezed orange)
1/2 cup-ish (maybe a cup?) of white wine
4 cups cranberries (it was a 12oz, 340g bag)
Zest of one orange
 


Step 1
1. Put water, orange juice, and sugar in a medium sauce pot on high heat and bring to a boil, stir to dissolve the sugar.
In between stirring, give the cranberries a colander-style rinse (remove any noticeably damaged/bruised cranberries - to be honest, I very carefully sorted the first time I did this and barely glanced the second time. Both were great).
Once the sugar was nearly dissolved, I added the white wine (I don't think it would have mattered if I had added it at the beginning with the other liquids).
2. Once the sugar has dissolved, add the rinsed cranberries to the pot and return to a boil. Once it boils, lower the heat and let it simmer for 10 minutes (or until most of the cranberries have burst). I stirred in the orange zest after the cranberries had burst. You could also add some autumnal/holiday spices like nutmeg, allspice, cinnamon etc but I didn't because it was delicious without them.
3. I basically kept stirring it the whole time. I was going to use my immersion blender to make it smoother, but I decided I liked it chunky, the cranberries really do 'melt' into the sauce really nicely with just a bit of stirring.
4. Transfer to a different container and put in fridge to cool (if you want). Sauce thickens as it cools.