Cranberry sauce with orange

Cranberries in the recipe are suggested to be used fresh - so it will turn out especially tasty. But fresh berries are not always available, so, in principle, you can take frozen cranberries. In this case, do not forget to defrost it beforehand.

So, my cranberries in a colander, then let the water drain and put the berries in a medium-sized saucepan. It is best to use an enameled pan or made of stainless steel. To the berries, pour the specified amount of granulated sugar, pour water and orange juice, mix everything.

Put the pan on the stove and bring its contents to a boil. The heating is weak. When the future sauce begins to boil, we count down the time. From this moment on, we cook the sauce for 20 minutes. During cooking, do not forget to mix the berry mass from time to time. The berries will start to burst and by the end of cooking, everything should burst.

Pour dry red wine into the future sauce, and also add finely chopped orange zest. A small amount of zest is left to decorate the finished sauce. Cook everything together for 1-2 minutes, then remove from the heat and let the sauce cool. During cooking, the sauce will thicken. This is due to the pectin contained in the berries.

We put the finished sauce in a beautiful container, sprinkle with orange peel left for later. Before serving, the sauce can be additionally cooled in the refrigerator.

Bon appetit!

P. S. Cranberry sauce, prepared according to the recipe, can be stored in the refrigerator for at least a week. In this case, it is better to put it in a container that can be hermetically sealed with a lid. An ordinary glass jar will do.