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Video:Cabernet Cranberry Sauce

with Chef John Mitzewich

Simple and fast to prepare, this Cabernet cranberry sauce recipe combines whole cranberries, orange zest, and a splash of Cabernet wine for a unusual but delicious flavor.See Transcript

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Transcript:Cabernet Cranberry Sauce

Hi, I'm Chef John Mitzewich for About.com Food. Today I'm going to show you how to make a delicious cabernet cranberry sauce.

Remember the year you were suppose to bring the cranberry sauce and you brought that? Man, that was embarrassing. Could you have spent any less effort?

Anyway, I'm going to show you how to make a real cranberry sauce. So easy, we're going to use fresh cranberries.

Ingredients Needed to Make Cabernet Cranberry Sauce

We need:
  • a 12-ounce bag of cranberries. It's very interesting how those are harvested, but I don't want to "bog" you down with a bunch of extra information.
  • 1/2 cup cabernet wine; any red wine will do
  • 1 orange, and we're going to zest the orange. Use a zester. It's a special tool that just tales off the outside layer. See, you don't want any white; that part is bitter. So we need 2 tablespoons of orange zest.
  • 1/2 cup orange juice
  • 1 cinnamon stick
And don't be too shocked, but we are going to put in some salt, a pinch, and also a pinch of cayenne pepper. I know it sounds weird but trust me.

Combine the Juice, Wine, and Spices

Add a cup of sugar to a sauce pan. Pour in the juice and the wine; add the zest, the cinnamon stick and those spices. And I know you're afraid, but it's really going to wake up those flavors.

Add the Fresh Cranberries

Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Now, what's going to happen here is so cool.

I'm going to have the sound turned up so you can hear this. There are no sound effects. These are going to come back up to a simmer, and they are going to start to pop. This is all actual live popping sound.

Under that liquid you can hear them exploding. What you want is for all these to pop and kind of break down. We're going to keep simmering that and eventually, like I said, they're all going to pop, which is the official cranberry term.

Let the Cranberry Sauce Thicken

This is not as dangerous as it sounds. They don't really splash when they pop. So basically we are just about there, they've simmered, they've popped and they look like this.

It's going to take about 10 minutes. The sauce will also start to thicken. And believe it or not, that's all it is to make cranberry sauce.

Cool the Cabernet Cranberry Sauce

Once it gets to that stage, we're going to throw in a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop.

They will break down as this sits and cools, and you stir it. Take out the cinnamon stick; we don't want anyone chomping down on that. And as this cools it will get very thick.

There it is in the bowl. Incredibly beautiful, incredibly delicious, very complex flavor with the cinnamon and little bit of red wine. And, as you saw, really, really easy to make.

So now that you know the real way, no more canned cranberry sauces! Anyway, I hope you give that a try. Enjoy.

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