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

Yield: serves 6-8

Ingredients

  • 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)

Instructions

  • 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.