Roasted Cabernet Citrus Cranberry Sauce
Whole fresh cranberries, lemon, lime and orange zest is roasted with sugar cinnamon and wine for a festive and delicious cranberry sauce! Yields 2 cups.
- 12 ounces fresh cranberries rinsed
- 1 teaspoon lemon zest plus half of its juice
- 1 teaspoon lime zest plus half of its juice
- 1 teaspoon orange zest plus half of its juice
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1 pinch kosher salt
- 3/4 cup of water
- 1/2 cup cabernet sauvignon
Preheat your oven to 425°.
In an 8x11 oven-safe baking dish, throw in the rinsed cranberries, zest, sugars, cinnamon, salt and stir to combine.
Squeeze in the juice from half of a lemon, a lime and an orange.
Pour in the 3/4 cup of water and the 1/2 cup of Cabernet, stir once more before sliding it into the oven.
Roast the cranberries for 25 minutes. Remove and carefully smash up the cranberries with the back of a wooden spoon.
Let cool, stirring occasionally. The sauce will thicken while it cools.
Store in the fridge for up to a week if not longer.
Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 33mg | Fiber: 1g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg