Champagne Cranberry Sauce

Photo credits: Philippe Murray-Pietsch

Here in Pittsburgh, we’re rapidly approaching our first frost, which means that cranberries will soon be bringing their brilliant red color to the dishes adorning our tables. This Champagne Cranberry Sauce brings a festive twist to the classic recipe, with some of the same warm spices that we use to brine our corned beef. It’s perfect for splashing some color and sweetness amidst the hearty, starchy meals that make up much of the holidays ahead.

Ingredients

• 2 bags cranberries (12 oz each)

• 1 orange (both zest and juice)

• 1 cup champagne (brut or dry preferred)

• 1 cinnamon stick

• ⅛ tsp nutmeg

• 4 whole cloves

• 1 cup granulated sugar

• ¼ tsp salt

Directions

1. In a medium saucepan over medium heat, bring the champagne and sugar to a low boil until the sugar is dissolved.

2. Add the cranberries, cinnamon stick, cloves and nutmeg and bring to a simmer for about 20-25 minutes, or until the berries start to pop. Mash them against the sides of the pan so that they can release their juices.

3. Once the cranberries are cooked down, add the orange juice and zest.

4. Remove the cinnamon stick and cloves, and then pulse your sauce a few times until you get the consistency you like best.  I prefer mine on the chunkier side.

5. Refrigerate for 3 to 4 hours, and then serve!