Mulled Cranberry Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 185
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 256
- Total: 25 min (plus 3-hour chilling)
- Active: 25 min
Ingredients
1/2 small cinnamon stick
1/4 teaspoon black peppercorns
3 wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping
3 cloves
1 pound cranberries (fresh or frozen)
1 1/2 cups sugar
1/2 cup dry red wine
Kosher salt
Directions
- Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
- Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
- Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.