Cabernet Roasted Cranberry Sauce
In this Cabernet Roasted Cranberry Sauce, whole fresh cranberries and citrus juice and zest is roasted with sugar, cinnamon and wine for a festive and delicious cranberry sauce! Yields 3 cups or 24 (2 tablespoon) servings.
12 ounces fresh cranberries rinsed 1 teaspoon orange zest plus half of its juice 1 teaspoon lemon zest plus half of its juice 1 teaspoon lime zest plus half of its juice 3/4 cup dark brown sugar 1/4 cup granulated sugar 1/2 teaspoon cinnamon or more to taste 1 pinch fine 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 or spatula. Let cool, stirring occasionally. The sauce will thicken as it cools.
Store in the fridge for up to a week if not longer.
Serving: 2 tablespoons | Calories: 45 kcal | Carbohydrates: 11 g | Protein: 0.1 g | Fat: 0.03 g | Saturated Fat: 0.001 g | Polyunsaturated Fat: 0.01 g | Monounsaturated Fat: 0.003 g | Sodium: 4 mg | Potassium: 21 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 9 IU | Vitamin C: 2 mg | Calcium: 8 mg | Iron: 0.1 mg