Since Thanksgiving is fast approaching, I thought I would share my recipe for homemade cranberry sauce. If you have never made your own cranberry sauce, it really is quite easy. Plus, there is no comparing homemade to the canned stuff. I stopped buying the sauce in a can a long time ago and have experimented with a many different recipes but this one is my favorite thus far. The taste is unbelievable! Plus it has wine in it and we all know how much I enjoy my wine. Win Win!!
I have been making this recipe for the past couple of years. The first year I made it, I followed the recipe exactly and it didn’t go over so well with the husband for one reason; CLOVES. Ask him any day of the week, “do you smell that?” or “what is that smell?” You get the response of, “I don’t smell anything.” He never smells anything. However, slightly loosen the lid to a jar of cloves, he becomes a blood hound:
“You bought cloves didn’t you?”
I thought maybe I could get away with it because he was at work when I made it but that didn’t happen. It’s all he smelled for days and candles didn’t help cover it up. And of course, he wouldn’t touch the sauce, I knew there was a chance he wouldn’t but I thought, I could trick him. His hatred (yes, it’s a hatred) of cloves makes baking this time of year difficult. His sister is the same way. In all fairness to them, it was the way they were punished if they talked back, swore or got sassy as kids. They had to sit with whole cloves on their tongue. Better than sitting with a bar of soap in your mouth but still.
I, on the other hand, LOVED the sauce. What’s not to love? It’s wine, blueberries, cranberries and a couple spices!
Last year I adapted the recipe and every single drop was consumed in two days. We probably could have eaten it with a spoon but we do have some etiquette. I made biscuits and we ate the leftovers that way.
You are going to use fresh cranberries and frozen blueberries. No, there is no need to thaw the blueberries out first. You could also use another fruit besides blueberries or a mixed berry blend but I have to be careful of seeds for some family members so I have only tried with blueberries.
I used a Merlot because it is my favorite and what I always have on hand but any type of red wine will work here. It also doesn’t have to be expensive. I have never tried using a white wine so I’m not sure how well that would turn out. Now, for those of you questioning my sanity of serving this to kids, I don’t have a problem with it. The wine is cooked for 30 minutes so any alcohol would be cooked out. No one will be getting drunk from eating the cranberry sauce. Sorry! However, it’s your choice as to whether this is appropriate for you and your family.
Here is the original recipe but like I said, I adapted mine to fit my family and our tastes.