- 4 Cups of fresh or frozen cranberries
- 1 cup of water (or 1 cup dry red wine)
- 1 cup sugar
- 2 teaspoons cornstarch
Combine cranberries, sugar and 3/4 cup of the wine (or water) in a medium size saucepan. Cook over medium heat, stirring occasionally, until cranberries just start to pop their skins.
Dissolve cornstarch in remaining 1/4 cup wine (or water). Stir into cranberry mixture, just until sauce thickens and bubbles. Cool. Chill. Serve with turkey or cold meats.
Note: I always make my Cranberry Sauce with water and not wine, but it does sound interesting. I also never add the cornstarch.