2 1/2 cfresh or frozen cranberries (8 ounces)
1 cdry red wine (cabernet sauvignon, for ex.)
1 csugar (i used unbleached white granulated which was whirled "superfine" in batches using a spice mill)
1/2 ckumquats, seeded and sliced (yes, the peels stay!)
How to Make Cranberry Sauce with Cabernet & Kumquats
- Bring cranberries, wine, sugar, and kumquats to a boil in a medium saucepan, reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15–20 minutes. Allow to cool then cover and refrigerate. I froze the mixture with no problems.
- Boom, you're done!