"Don't Be Hatin' " Cranberry Sauce

This is such a simple preparation with tremendous flavor and if you’re a naysayer of cranberry sauce, this may change your mind.  It’s more like a chutney or jam and not at all like the lump of a jello jiggler that squishes with a sucking noise out of the can.   It’s something so much more and in a category of its own.
​

This has a robust flavor punch from rosemary and sweet red wine which is mellowed out with coconut sugar and a hint of orange.  Like I said.  Tremendous flavor.  I’m using Jam Jar’s Sweet Shiraz in this.

I like to make sure I have enough left of this sauce to make my Cranberry Crumble Bars, which are the perfect use of the leftover ruby jam.

ROSEMARY GIVES THIS A GREAT HOLIDAY LIKE FLAVOR

CRANBERRIES ARE JUST SOOOO PRETTY WITH THEIR RUBY COLOR

While this is great with turkey and my favorite accompaniment to the bird, even more so than gravy, this is also great as a sort of jam, drizzled over a log of goat cheese on your charcutierre board   Try over a crisp cracker with a slice of Manchego cheese and a smidge of this sauce.  It’s also perfect with pork loin or a beef roast.  The quintessential sweet, tart, savory condiment.  

Cranberries have a natural pectin that will thicken as this cooks and cools so don’t be dismayed if your warm cranberry mixture seems still a but runny.  It will definitely thicken in the fridge.  In fact, you can make this and store refrigerated for up to 2 weeks. 

So many uses beyond your Thanksgiving table and if you like a but of heat, you can spice it up with some chili flake or cayenne as well.  

I've had my set of KitchenAid pots and pans for at least a decade.  
Buy one or two, or stock up on the whole set depending on your budget.,

Don’t Be Hatin’ Cranberry Sauce

12 ounces fresh cranberries
1/2 cup coconut sugar
1 cup sweet red wine (like Jam Jar Sweet Shiraz)
1 orange, zest & juice (I’m using a blood orange)
1 sprig rosemary
Pinch salt
Cook's Note - if you like a bit of spice, add some cayenne or your favorite chili flake to give the slightest hint of heat to this.


Add all ingredients to a saucepan and cook over medium heat until the mixture starts to bubble.  Turn down to low heat and simmer about 7 minutes, or until the cranberries burst and the mixture begins to thicken.


Remove from heat and let cool.  Remove the rosemary sprig as by now it’s done its job in imparting all that flavor.   Pour into a serving dish.  Serve immediately or refrigerate for up to 2 weeks.


This is the base for my Cranberry Crumble bars​.  They are worth making a double batch of the cranberry sauce for the leftovers.