342822 Tue Nov 14 20:53:27 -0800 2006 6 31 Home Cooking 0 2021485 There are a million Thanksgiving recipe posts on the board right now, all with great ideas. I figure it might be easier to post by food topic: turkey, stuffing, sides, etc so here's my question: I read in a few places about cranberry sauce with cabernet. Some say to simply follow the directions on the back of the bag and substitute the water for the cabernet. Others say to add a cup of sugar, along with orange zest, a stick of cinammon, etc. I've made the traditional cranberry sauce before and would love to wow everyone this year with something new. Thanks everyone! Tue Nov 14 20:53:27 -0800 2006 13851 MeowMixx 1 2021504 The bag says to add 1 C. sugar and 1 C. water. I substitute the wine for the water and boil until the berries pop. Could not be easier. Zin or cab work equally well. Tue Nov 14 20:59:05 -0800 2006 2021485 10285 Candy 1 2021595 I've only made the Cabernet Cranberries with the cinnamon stick and grated *tangerine* zest added...(total wow factor, in my opinion)...orange zest can be used if tangerines aren't available (but they should be at this time of year). Tue Nov 14 21:22:52 -0800 2006 2021485 11983 Val 1 2023352 Do something different and give it some kick. My favorite cranberry sauce is almost a chutney - with chipotle. It's awesome (if I do say so myself) and definitely not overpowering. Particularly amazing for leftover turkey or ham sandwiches. I've pasted it below. If you want a bit more kick and more smokiness from the chipotles, add a second one. Here it is: ******************* Adam’s Chipotle Cranberry Chutney • 2 large shallots (3 oz), coarsely chopped • 1 tablespoon vegetable oil • 1 (12-oz) bag cranberries • 2/3 cup sugar • 1/3 cup cider vinegar • 1/3 cup orange juice • 1 clove minced garlic • 1 jalapeno minced • 1 chipotle pepper chopped finely • 1 teaspoon minced peeled fresh ginger • 1/2 teaspoon salt Cook shallots in oil in a heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger. Cook for 30 seconds to 1 minute. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until broken down to desired consistency. ****************** Wed Nov 15 15:01:42 -0800 2006 2021485 11120 adamclyde 2 2023405 Okay! That's my cranberry contribution to our groaning board this year. (Can't wait for the sandwich part!) I'll be transporting it on the plane, and it looks like it will keep just fine. Right? Wed Nov 15 15:23:34 -0800 2006 2023352 10087 Pat Hammond 2 2070245 I wanted to thank you for this delicious recipe, Adam. I decided to make it once I got to Maine (probably couldn't have got it on the plane anyway) but hadn't bargained on the chipotles, which I couldn't find in our little town. I kicked myself, because I could easily have brought them along. The next time, I'll add some. But even without, it was a huge hit at our dinner table. Tue Dec 05 01:19:20 -0800 2006 2023352 10087 Pat Hammond 1 2034902 You can't take much in the way of liquids or gels carry on, cab you? So maybe it would be better to cook it when you get there. Mon Nov 20 02:41:02 -0800 2006 2021485 10211 i8dumplings