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)
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.