There's nothing a little merlot can't fix, including cranberry sauce. Forget store-bought, because you just can't buy this at a store. Relax, make some cranberry sauce, drink a little wine, and perhaps, put some in the cranberry sauce.
- 1/2 Cup merlot, or any dark red wine
- 1/2 Cup water
- 1/2 Cup molasses
- 1/2 Cup brown sugar
- 1 Teaspoon cinnamon
- 1 Tablespoon lemon juice
- One 12-ounce package fresh cranberries
- 1 Cup toasted coarsely chopped walnuts
Calories Per Serving147
Folate equivalent (total)4µg1%
- 1 tablespoon vegetable oil
- 2 cups cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Pinot Noir or other dry red wine
- 1 1/2 cups sugar
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon curry powder
- Large pinch of Chinese five-spice powder
- Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger stir until cranberries begin to burst, about 3 minutes. Add wine and sugar boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Steak with Mushroom-Merlot Sauce
Steak with mushroom-Merlot sauce.Cooked beef steak served with mushroom-wine sauce.
- 1 cup (250 ml) Merlot
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 2 pounds (960 g) beef steak,boneless
- 3 shallots,minced
- 3-5 cloves garlic,peeled and crushed
- 8 oz (240 g) mushrooms,sliced
- 1/3 cup (80 ml) whipping cream
- 1/4 teaspoon salt
- 8 grinds black pepper
- 2 tablespoons tomato paste
Prepare marinade:In a small mixing bowl,combine wine,1 tablespoon olive oil and thyme. Mix well and set aside.
Rinse steak and pat dry. Place steak in shallow glass dish.
Pour marinade over steak and turn it to coat well both sides. Cover and refrigerate 2 hours,turning once or twice.
Remove steak from marinade.
In a heavy saucepan,heat the remaining olive oil. Sauté shallots and minced garlic for 3 minutes over low heat,stirring. Pour in the wine marinade and bring it to a boil. Boil until it is slightly reduced,about 10 minutes.
Add sliced mushrooms,then reduce heat to low and cook them until soft(about 5 minutes). Add whipped cream,salt,black pepper and tomato pastesimmer for 3 minutes.
Cook steak 3 inches(7.5 cm) from heat,about 4 minutes per side for medium-rare. Slice cooked steak thinly on the diagonal(against the grain).
Arrange on a serving platter. Cover with wine sauce and serve immediately.
- 1 cup sugar
- 1/2 cup Cabernet wine (almost any red wine will work)
- 1/2 cup orange juice (fresh)
- 2 tablespoons orange zest
- 1 cinnamon stick
- 1 bag/12 ounces cranberries (fresh)
- 1 pinch salt
- 1 pinch cayenne
- 1/4 cup water (cold)
Put the sugar into a medium saucepan. Add the orange juice, wine, zest, cinnamon stick and spices, and stir to combine. Bring the mixture to a simmer over medium heat. While the mixture is simmering, add the cranberries. Bring back to a simmer, and cook until the berries start to "pop." Simmer the mixture for about 10 to 12 minutes, stirring occasionally. The sauce will begin to thicken, and the berries will have all popped and collapsed.
Add the 1/4 cup of cold water, stir well, and turn off the heat. Don't worry if a couple of berries didn't pop, as they will break down as the sauce is cooled and stirred. Remove and discard the cinnamon stick. Transfer the mixture to a medium bowl.
Let the mixture cool to room temperature, stirring occasionally. As the sauce cools it will get very thick. Cover and refrigerate until ready to serve. The cranberry sauce will keep in the refrigerator for up to 2 weeks.
Homemade Cranberry Sauce
Honestly this is almost as easy as opening up the canned stuff and you know your Thanksgiving spread deserves better.
Why make homemade cranberry sauce?
Obviously the flavor is better than store-bought cranberry sauce or the canned stuff, but it's the texture that we love so much when we make it homemade. Perfectly for spooning onto everything on your plate.
Can I use fresh or frozen cranberries?
Yes, either! Fresh cranberries can be found in the grocery store about a month before Thanksgiving and hang around through Christmas. Frozen cranberries are available year-round and tend to be a little cheaper. They're picked at peak ripeness, so they're just as good as fresh ones.
How do I make homemade cranberry sauce?
It will honestly take you 10 minutes&mdashthat's it. All you have to do is combine cranberries, water, and sugar in a saucepan and cook down the cranberries until they begin to burst, which only takes 10 minutes. Then remove from heat and stir in your citrus. We like orange zest, but lemon also works (Meyer lemon would be AMAZING). For a fresh twist, sub in lime.
Can I use orange juice?
Yes! You can sub in O.J. for some or all of the water when you add everything to the saucepan.
Can I make cranberry sauce ahead of time?
Absolutely! This is one of the Thanksgiving dishes you can get off your plate up to a week in advance. (Bonus: The flavors will meld and deepen while it hangs out in the fridge.) Let it cool to room temperature in the saucepan, then transfer to a resealable container and refrigerate until the big feast.
Tried homemaking this holiday staple? Let us know how it went in the comments below!
Cranberry-Apple Merlot Sauce
Makes about 3 cups / Traditional cranberry sauce often lacks one thing—spice! This recipe uses plenty, and the fruity Merlot balances out the tart cranberries. If it’s too tart for you, use a sweeter apple like Fuji in place of the Granny Smith. Organic wine suggestion: Frey Vineyards Merlot.
2 cups Merlot
2/3 cup natural cane sugar or brown sugar
3/4 cup unsweetened apple juice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 whole cinnamon sticks
1 12-ounce package fresh cranberries
2 Granny Smith apples, peeled and diced (about 2 cups)
1. Combine first 6 ingredients (Merlot through cinnamon sticks) in a medium saucepan over high heat. Bring to a boil. Reduce heat cook over low heat for 15 minutes.
2. Remove cinnamon sticks. Add cranberries and apples. Increase heat to medium and cook until cranberries begin to pop, about 5 minutes. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat. Serve chilled or at room temperature.
10 Easy Cranberry Sauce Recipes for Your Thanksgiving Table
Cranberry sauce is an essential condiment for the holiday and completes our Thanksgiving table. With its deep red color, tart-sweet flavor combination, and jellied texture, it's something that we wait all year for (much like the roast turkey it pairs so well with). While some Thanksgiving hosts rely on the canned variety, we know fresh cranberry sauce tastes and looks so much better&mdashand it is so quick and easy to make.
Our basic formula for making cranberry sauce is surprisingly simple. It takes just about 15 minutes to cook and can be made up to three days in advance. Just simmer fresh or frozen cranberries with water, sugar (generally light brown sugar is best since it adds a subtle molasses flavor), and warm aromatic spices such as cinnamon or nutmeg. Let the sauce cool to room temperature, then transfer to an airtight container and place in the refrigerator.
Each of these 10 cranberry sauce recipes here offers a variation on that easy method. Cranberry Pomegranate Relish pairs frozen cranberries with pomegranate seeds, which add texture and even more tartness to the sauce. Interested in trying a cranberry sauce recipe that is slightly sweeter? Our Cranberry-Grape Compote is bursting with the flavor of fresh fruit and has plenty of texture too. For those who want classic cranberry flavor, we also have riffs on the basic sauce.
Most of these cranberry sauce recipes come together in under 30 minutes and can be made days in advance to minimize the amount of pots and pans you need to manage on Thanksgiving morning. Definitely a win-win!
Any of these cranberry sauce recipes are sure to enhance your Thanksgiving feast this year.
20+ Delicious Cranberry Sauce Recipes
There are just a few staple dishes that every Thanksgiving table needs, and no turkey or ham dish is complete without a side of sweet, tart cranberry sauce. Our Test Kitchen has been hard at work testing cranberry recipes, creating a cranberry dish to suit every palate. From classic recipes to anything but traditional, these cranberry dishes will add big, bold flavor to your holiday menu. Our classic chilled and molded Cranberry-Apricot Sauce is fruity and delicious, and our Cranberry-Jalapeno Salsa packs a spicy punch. With options ranging from zesty cranberry relishes, savory compotes, citrusy salads, and bold chutneys, you will surely find a way to incorporate the holiday berry into your Thanksgiving menu. If all else fails, you simply cannot go wrong with our Grandma Erma&rsquos Spirited Cranberry Sauce &ndash the secret ingredient is orange liqueur. Here&rsquos a big bonus: most versions of this condiment keep for a while. Enjoy on Thanksgiving with your turkey and pork, and then use the leftovers for a sweet sandwich spread.
- Cranberries – Fresh or frozen either works just perfectly for this recipe!
- Orange – The juice today and fresh zest, this will add some acidity and brightness to our sauce.
- Sugar – Just some granulated white sugar, we want some simple clean sweetness to balance out all that tartness.
- Spices – Ground nutmeg is going to round out our sauce nicely, it adds a sweet spiced taste and aroma. It can be substituted with cinnamon if you don’t have any on hand.
- Vanilla – Our flavor secret weapon! Just a splash will bring everything above together. But trust me when I say, the vanilla is the secret ingredient here.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Flavored with orange juice and orange zest, this cranberry sauce is a must on your holiday table.
- 1/2 cup fresh orange juice, from two oranges
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
- Serving size: about 1/3 cup
- Calories: 126
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 33 g
- Sugar: 28 g
- Fiber: 3 g
- Protein: 0 g
- Sodium: 43 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Watch the video: Cranberry Merlot Color from CHI (November 2021).