This spread is very versatile. Use it for our turkey sliders, on top of roast turkey or chicken, pork tenderloin, or as a spread on a cheese and cracker platter. It will last in the refrigerator for at least a week. A great “make ahead” recipe.
Cranberry Spread
Servings 12
Calories 200kcal
Ingredients
- 1¾ cups red Zinfandel wine
- 1 cup sugar
- 1 cup packed golden brown sugar
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks
- 1 3x1-inch strip orange peel
- 3 slices whole ginger about 1/4 inch thick
- 1 12 ounce bag fresh cranberries
Instructions
- Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer until reduced to 1 ¾ cups, about 10 minutes.
- Strain syrup into large saucepan.
- Add cranberries to syrup and cook over medium heat until berries burst, about 4-5 minutes. Cool.
- Transfer sauce to a bowl, cover and refrigerate.
Notes
You can make this in advance - 3 days. It will actually keep well in the refrigerator for a week.
Below is an easy recipe for a sauce that will elevate your quick dinner into a tasty meal. Pour over grilled pork chops, chicken or flank steak. Add to rice pilaf for additional flavor and color or add to scrambled eggs for a spicy addition.
The best thing about this sauce is that you may already have the ingredients on hand:
Simple Sauce
Servings 2
Ingredients
- 1 Tbsp olive oil
- 1/3 cup red onion
- 1/3 cup mushrooms optional
- 1/4 cup white wine
- 12 grape tomatoes halved
- 1/4 cup kalamata olives
- 1/4 tsp red pepper flakes
- kosher salt and fresh ground pepper to taste
Instructions
- Heat olive oil in a non-stick pan.
- Sauté onions for 3 minutes, until soft.
- Add mushrooms, if using, and sauté for another 3 minutes.
- Add remaining ingredients and cook for a final 3 minutes.
Notes
This can be made a little in advance and warmed before serving.
Watch for a wonderful shrimp recipe on Friday’s blog.
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