CRANBERRY AND RED WINE SAUCE, Vegan; make-ahead and freeze

This sophisticated Cranberry Sauce is as savoury as it is sweet...and all the better for it..

updated 2020; first posted 2015

Home-made Red Wine & Cranberry Sauce: elevates a festive meal 
'I'll always make this at Christmas for me and for friends.' Blogger

A cranberry sauce redolent of red wine, oranges and ginger is served warm or cold.  It perfectly accompanies the Irresistable Nut Loaf pictured but also roast turkey or other meats.

The saue is much nicer - and healthier - than sweet supermarket/deli cranberry sauces.  The addition of chicken stock and orange juice means sugar is not the predominant taste and is all the better for it. 

It's sophisticated and full of character.  Punchy but not over-the-top with a hit of fresh ginger that can make tasters reel back a little, go 'Whoa!!' (in a good way) and enthusiastically dig in again.

The recipe was adapted from food stylist and cookbook author, Lorna Brasher.  

This sauce makes a lovely gift, packed in a clean, sterilised jar. It will be fine 3 days from the date of preparation; the use-by date should be prominently displayed.  It freezes exceptionally well.

Cost: £2.50 (2020) (more if you have to buy the wine)
Serves: 6-8

Ingred:
   2 tbsp olive oil
   2 small red onions, finely diced
   1 red chilli, deseeded & finely chopped, or large pinch chilli flakes (opt)
   1 garlic clove, grated (opt)
   1.5  tsp grated peeled ginger
   grated zest of an orange
   125gr/4 oz fresh cranberries (for a fruiter version, add up to 75gm more)
   
   125gr/4.5 oz sugar (67 prefers a 50-50 mix of soft brown & white)
   225 ml red wine/grape juice
   
   150 ml good stock, including juice of 1 oranges

   1 tbsp Worcestershire/veggie Worcestershire sauce
   shot of brandy or whiskey (opt)

 Method:   

1. Heat a large wide-bottoomed pan over med high; add oil
2. Fry the onions until rawness is gone (about 5 mins): add chilli (if using), ginger, orange zest, garlic (if using) & cranberries; cook 15'ish mins, stirring occasionally, until nearly all berries have popped 
3. Stir in sugar & wine; cook a further 10 mins over med heat until almost all liquid is absorbed (depending on the size of your pan, this could take up to 25 mins)
4. Stir in stock, orange juice, Worcestershire sauce & alcohol if using; season to taste
5. Simmer for another 10 mins or so until thickened; if you like a really thick cranberry sauce, stir in 1 tbsp cold water mixed with an equal amount of cornflour (not cornmeal) 
6. Serve warm or at room temperature OR spoon into jars or sealable freezer bags
7. Keeps 3 days in the fridge; or freezes  flat for easy defrosting

Comments:

'Wow! It was amazing; my family - all adults - loved it!' Political activist & Mum

'Very, very good - fresh cranberries make such a difference to the flavour.' Retired writer

Tips:

• Home-made cranberry sauces won't last as long as supermarket versions;  the use-by date is 3-4 days after cooking (though it's so good, it probably won't last that long).  Better to freeze it after it's completely cool and once opened, eat within 3-4 days
• Some tasters said the sauce was still good after a week
• Cranberry Cinnamon & Orange Sauce is a kid-friendly version of the above
• The Blogger keeps one supermarket* cranberry sauce in the fridge for emergencies; ie when the home-made runs out much faster than expected 

More Festive dishes, NavBar/How too..

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.