Cranberry sauce

Cranberry Sauce Recipe

Fresh or frozen cranberries are combined with red wine, cherry juice, allspice berries, carrots, onions and spices to create a flavorful sauce and an aromatic complement to your roasted turkey. And this Cranberry Sauce won't jiggle in its dish or sport stripes from a metal can!

Yield: Makes 7, 1/4 cup servings

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Ingredients

2 Tbsp. olive oil
1 onion, coarsely chopped (1 cup)
2 carrots, coarsely chopped (1 cup)
½ cup cherry juice
½ cup dry red wine
2½ cups chicken broth
2 cups fresh or frozen (unthawed) cranberries
5 whole allspice berries
3 whole cloves
2-in. stick cinnamon
2 Tbsp. red currant jelly
1 tsp. salt
3 Tbsp. cornstarch mixed with ¼ cup water

Directions

  1. In medium saucepan, heat oil over medium heat. Add onion and carrots, and cook, stirring occasionally, until tender, about 10 minutes.
  2. Add cherry juice and wine, and bring to a boil. Boil for 5 minutes. Add broth, cranberries and spices, and return to a boil. Reduce heat and simmer until all cranberries have popped and sauce is lightly thickened, about 15 minutes.
  3. Strain through fine-meshed sieve and return to saucepan. Add jelly and salt, and bring to a boil. Stir in cornstarch mixture and cook 1 minute to thicken sauce.