Cranberry sauce with red wine and orange

Dressing Sauces and Glazes
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

Once you’ve made cranberry sauce from scratch, you’ll never go back to canned cranberries again! Try the leftovers with peanut butter in a sandwich, or stirred into plain yogurt topped with granola.

Ingredients

1 cup red wine

1 ¼ cups sugar

4 cups fresh or frozen cranberries

Zest and juice of 1 orange

Preparation

In medium saucepan over medium-high heat, bring all ingredients to boil. Cook for 15 minutes. Cool to room temperature, then refrigerate until serving. Can be made up to three days ahead. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

The best shrimp cocktail with homemade cocktail sauce
Next

Clove-studded ham with maple roasted vegetables