Cranberry Sauce with Greek Flavors
I love to create different versions of cranberry sauce from year to year at Thanksgiving, but Greek dried fruits and Greek wines are usually part of the mix! So, enjoy this Greek recipe for cranberry sauce and travel vicariously to the Mediterranean with me ☺
Ingredients
- 1 bag 3 cups fresh or frozen cranberries
- 10 whole candied kumquats preferably from Corfu
- 6 Greek dried figs halved
- 1 cup dried Corinthian or other currants
- 2 pieces star anise
- 1 cinnamon stick
- 5 whole cloves
- 3 allspice berries
- 10 whole black peppercorns
- 1/2 cup dry Greek red wine such as Xinomavro or Aghiorghitiko
- ½ cup Greek mavrodafni or other sweet red wine
- 2 tablespoons Greek honey
- 2 tablespoons brown sugar
- Grated zest of 1 orange
Instructions
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Tie up the cinnamon stick, allspice, cloves and black peppercorns in a small cheesecloth satchel, if desired.
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Place the spices, cranberries, kumquats figs, orange zest, juice, wine, honey and zest in a saucepan and simmer for about 15 to 20 minutes, until the berries have burst and the sauce is thick and syrupy. Remove and serve. May be made up to three days ahead.
