We made this on Thanksgiving and I promised you the recipe. Unfortunately I was so focused on the rouladen that day that the only picture I took of the cranberries was on the final plate. Sorry.
It’s a fairly straight-forward process though so hopefully you can fill in the photographic blanks. We modified this recipe from the Food Network and thought that it made for a fun twist on traditional cranberry dishes.
- 1 cup (or half a bag) of cranberries
- 1 granny smith apple, diced finely
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup red wine
- 1/4 cup honey
- 1/4 cup pecans, roughly chopped
Combine everything in a saucepan and bring to a boil. Reduce heat and simmer until desired thickness. Serve and enjoy!
It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it.
~ Alistair Cooke