From this…
To this…
I made this Cranberry, Cabernet, and Blueberry Sauce for Thanksgiving. As it bubbled on the stove I knew from the smells permeating my kitchen that if it tasted half as good as it smelled it was going to be great. I do so love it when I’m right. Blended together, the wine, fruit, and spices made a wonderfully rich sauce that had deep flavors and lovely textures. On top of that,e it’s incredibly versatile. At our Thanksgiving dinner we spread it on Garlic and Herb Pull-Apart Bread. At home I used it to adorn my pancakes. My co-workers (who received an alcoholic, and a non-alcoholic version), piled it on warm biscuits. By the way, both jars went home with the coworkers who called dibs. It’s that good. The best part? It’s easy. Very easy. 40 minutes. Tops.
For the alcohol free recipe I swapped the Cabernet with cherry juice, and for fun used a blend of berries instead of just blueberries.
Don’t let the cranberries fool you. This is a simple, hearty sauce that can be made, and enjoyed year round.
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