Saveur

Photo: Ben Fink

No Thanksgiving feast is complete without cranberry sauce—forget the canned variety and make this recipe instead.

1  12-oz. bag of fresh cranberries, picked over and
   washed
1 cup sugar
1 cup red wine (water or cranberry juice work as well)

1. Combine cranberries, sugar, and wine in a saucepan. Bring to a boil over medium heat. Lower heat and cook until syrupy, about 20 minutes. Pour into a mold, strained or with whole berries, and refrigerate until set.

This article was first published in Saveur in Issue #9