Red Wine Cranberry Sauce

I love cranberry sauce with my Thanksgiving turkey.  Late last night (Thanksgiving eve), as my Sweet Potato with Toasted Pecans was baking in the oven, I asked R. if there was going to be cranberry sauce at Thanksgiving dinner.  He wasn't sure, so I volunteered to make some using another recipe I saw in China Millman's article in the Post-Gazette.  After all, the recipe only required three ingredients (fresh cranberries, sugar, dry red wine) and between R.'s mom and I, we had all three readily on hand.

Red Wine Cranberry Sauce

I thought the sauce turned out well, especially with the turkey.  The cranberries themselves remained quite tart, and I wonder if I could have used more sugar (I used 1-1/4 cups of raw sugar) and let the cranberries cook a little longer.  I might play around with this one again and see if I can get the right amount of sweetness going, but for today, I was happy with it.

Also check out the Sweet Potato with Toasted Pecans I made and photos of other dishes at our Thanksgiving dinner.

Recipe courtesy of:
China Millman, Pittsburgh Post-Gazette (article and recipe here)