Cranberry-Apple Merlot Sauce
November, 2005

Makes about 3 cups / Traditional cranberry sauce often lacks one thing—spice! This recipe uses plenty, and the fruity Merlot balances out the tart cranberries. If it’s too tart for you, use a sweeter apple like Fuji in place of the Granny Smith. Organic wine suggestion: Frey Vineyards Merlot.

2 cups Merlot
2/3 cup natural cane sugar or brown sugar
3/4 cup unsweetened apple juice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 whole cinnamon sticks
1 12-ounce package fresh cranberries
2 Granny Smith apples, peeled and diced (about 2 cups)

1. Combine first 6 ingredients (Merlot through cinnamon sticks) in a medium saucepan over high heat. Bring to a boil. Reduce heat; cook over low heat for 15 minutes.
2. Remove cinnamon sticks. Add cranberries and apples. Increase heat to medium and cook until cranberries begin to pop, about 5 minutes. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat. Serve chilled or at room temperature.

PER SERVING (1/4 cup): 120 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 30g carb, 3g fiber, 43mg sodium