Red wine, raspberries, and cinnamon make for a special - yet still surprisingly simple - homemade cranberry sauce. Tart, just a bit jammy, and warmly spiced. Love!
12ouncesfresh or frozen cranberries
6ouncesfresh or frozen raspberries
1/2cuphoney + more to tastecan substitute granulated sugar [will not be refined-sugar free] or pure maple syrup
3/4cupred zinfandel winenot white zinfandel!
Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.