Recipe: Mulled Cranberry Sauce

Is there anything that says winter more than the smell of cinnamon, ginger and cloves in the kitchen? Not for me! I love cranberry sauce as a side accOMpaniment for many different meals through the year. At Christmas~time I love this special treat of Mulled Cranberry Sauce for our family meals...and the leftovers! For the vegetarians in the crowd, this recipe is also a great side with vegetarian holiday favourites like nut loaf.

Enjoy!

Mulled Cranberry Sauce

In a mulling spice ball, spice bag or tea strainer place:

• 2 tsp minced fresh ginger
• zest of 1 orange
• 2 tsp whole cloves
• 3 whole green cardamon seeds
• 2 whole star anise (optional)

 
Key ingredients...mmmm....

Put to the side. In a large saucepan pour and bring to a boil stirring contantly:

• juice of 1 orange
• 1 1/2 cups of red wine
• 3/4 cup water
• 3/4 cup sucanut OR 1 cup granulated sugar

Add:

• 380 grams fresh cranberries
• 4 cinnamon sticks
• filled mulling spice ball

 
Sauce bubbling and cranberries popping!
Toasted almonds in the background...yummers!

Reduce heat and simmer for 15 minutes. Cranberry skins will split and *pop* and sauce will start to appear *glassy* when done. Remove the mulling spice ball and cinnamon sticks. Gently press with a potato masher 3 or 4 times.

Pour into jam pots ready to be devoured!

    
cOMpleted mulled cranberry sauce ready for munching!

Photo Props: prettyinpink via Flickr