The secret to this recipe is simple: a short cooking time preserves as much cranberry flavor as possible. This sauce keeps 10 days in the fridge and freezes nicely.
- 2 cups fresh or frozen cranberries
- ½ cup red wine
- ½ cup brown or white sugar
- 1 Tbsp Mulling Spice, ground
- 1 pinch salt
Place all ingredients in a pot. Bring to a boil, then reduce heat and simmer for 6-8 minutes, just until the cranberries start to swell.
Pour into a jar and let cool before serving.