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 ☺
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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
-
Tie up the cinnamon stick, allspice, cloves and black peppercorns in a small cheesecloth satchel, if desired.
-
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.