Cranberry Sauce with Red Wine
Cranberry sauce takes to endless variations, and our friends at Traeger put a creative spin on this Thanksgiving must-have. Combining fresh and dried berries with red wine, cinnamon and just the right amount of sugar, the sauce is cooked on the grill to impart a touch of smoke. This tangy-sweet condiment will make a delicious counterpart to your holiday turkey. The cranberry sauce can be stored, covered, in the refrigerator up to 3 days before serving, so you can cross this off your to-do list before the big day.
Ingredients:
- 12 oz. (375 g) fresh cranberries
- 1 cup (4 oz./125 g) dried cranberries
- 1 cup (8 fl. oz./250 ml) dry red wine
- 3/4 cup (6 fl. oz./180 ml) water
- 1/4 cup (2 oz./60 g) sugar
- 2 cinnamon sticks
Directions:
Set the temperature on a Traeger wood pellet grill to 375°F (190°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, in a cast-iron saucepan or baking dish, combine the fresh and dried cranberries, wine, water, sugar and cinnamon sticks and stir to dissolve the sugar.
Place the pan on the grill and cook, stirring every 10 minutes, until the cranberries start to soften and the juices thicken, about 1 hour.
Let the cranberry sauce cool to room temperature. Remove and discard the cinnamon sticks. Transfer the cranberry sauce to a serving bowl and serve. Serves 4 to 6.
Recipe courtesy of Traeger Grills
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