Blood Orange Cranberry Cabernet Sauce. Say that five times fast!
It doesn’t exactly flow off the tongue, but I had to mention what was IN the sauce to let you know that it’s not your average cranberry sauce.
I got the inspiration from Alexandra’s Kitchen . Red wine sounded like a perfect accompaniment to this tart yet sweet sauce. I also happened to have blood oranges on hand – they’re in season now – and I have always noticed that when you mix foods that match in color, more often than not, they tend to go well together.
If you have never had a blood orange before, it’s a bit like a citrus-like raspberry. It has subtle bitter notes but still sweet. The color, when sliced is also similar to “blood” – hence the name. The beauty of them is that they are all different. Some are much lighter, and some range from light to dark.
When I went to the Kosher Food Bloggers Conference on November 9th, Yosef Silver of Kosherwine.com (banner link below) was speaking on the panel. I happened to get this Zmora Cabernet Sauvignon at a local store near me before I knew of kosherwine.com, (and before I got pregnant!) but after checking out their website, I do have to say that they make the process pretty simple. I recommend that you check it out.
The website breaks down things like flavor profile, alcohol content, dryness and even if it is kosher for Passover or not. They even give you a chance to win free wines when you write reviews about the wine!
This post contains an affiliate link which means if you purchase products through this link, I will receive a small percentage which helps keep The Kosher Tomato blog running. All opinions are my own.
I like that the wine gives it that beautiful deep color, the blood orange balances the sweet and bitter notes and it truly feels like a “sauce” and not an overly sweet jam.
Blood Orange Cranberry & Cabernet Sauce
Author:
Ingredients
- 12 ounces whole fresh cranberries (frozen would also work)
- 12 ounces water
- 2/3 cup sugar
- 4 ounces Cabernet Sauvignon ( I used Zmora which has fruity and floral notes)
- 1 cinnamon stick
- 1 blood orange, zest, “supremed” – which means I removed just the flesh from the membranes & juiced (I did not use a micro plane, instead just lightly peeled, making sure not to peel the “pith” – white part as well)
- 1 or 2 slices blood orange for decoration
Instructions
- Combine cranberries and water and cook over moderate heat until the berries pop open. Add the sugar and mix well.
- Once thickened a bit, add the wine and allow it to cook out for approximately 5 minutes or so.
- Add the zest, juice and cinnamon stick and cook until you have reached your desired consistency. You can always add water to thin it out.