White Wine Cranberry Sauce
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
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.