Laura Mariano
INGREDIENTS
- 12 ounces fresh cranberries, rinsed
- 1 teaspoon orange zest, plus half of its juice
- 1 teaspoon lemon zest, plus half of its juice
- 1 teaspoon lime zest, plus half of its juice
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon, or more to taste
- 1 pinch fine salt
- 3/4 cup of water
- 1/2 cup cabernet sauvignon
INSTRUCTIONS
- Preheat your oven to 425°.
- In an 8×11 oven-safe baking dish, throw in the rinsed cranberries, zest, sugars, cinnamon, salt and stir to combine.
- Squeeze in the juice from half of a lemon, a lime and an orange.
Pour in the 3/4 cup of water and the 1/2 cup of Cabernet, stir once more before sliding it into the oven. - Roast the cranberries for 25 minutes. Remove and carefully smash up the cranberries with the back of a wooden spoon or spatula.
- Let cool, stirring occasionally. The sauce will thicken as it cools.
Store in the fridge for up to a week if not longer.
