CRANBERRY WINE
Cranberries make a fantastic red wine. The hardest part about making cranberry wine is waiting - but it's worth it!
Provided by Marie Porter
Categories Beverage
Time P1YT2h30m
Number Of Ingredients 9
Steps:
- Chop cranberries, set aside
- In large stock pot - we used a 7.5 gallon turkey fryer - combine water and sugar. Heat to boiling, stirring until sugar is dissolved.
- Add chopped cranberries, stir and continue to cook for 5 minutes.
- Add acid blend, pectic enzyme, and yeast nutrient. Stir well, turn off heat. Cover with a lid, allow to cool to room temperature - overnight.
- Place raisins and yeast in a freshly sanitized 2 gallon fermenting bucket.
- Carefully pour the cranberries and water into the fermenting bucket.
- Using sanitized equipment - take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
- Cover with sanitized lid and air lock. Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation and /or swirling in the wine must. This means you're good to go!
- Let sit for about a week, stirring (sanitized paddle!) every couple of days or so.
- After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized 1 gallon carboy.
- Put the carboy somewhere cool (not cold!), and leave it alone for 2 months or so.
- Using sanitized equipment, rack the wine off the sediment, into a clean, freshly sanitized 6.5 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
- Rack one more time, leave it for another 3 months or so.
- When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling, and back sweetening, if needed.
- Follow the instructions on your selected type of wine stabilizer to stop fermentation. For potassium sorbate, this needs to be done 2-3 days before bottling.
- Using sanitized equipment, take a final gravity reading, then rack the wine into clean, sanitized bottles. Cork.Age for at least a few months before drinking.
Nutrition Facts : Calories 7053 kcal, Carbohydrate 1832 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, Sodium 275 mg, Fiber 60 g, Sugar 1663 g, ServingSize 1 serving
RED WINE CRANBERRY SAUCE
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Time 25m
Yield about 2-1/3 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein.
RED WINE CRANBERRY SAUCE WITH HONEY
What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It's more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.
Provided by Melissa Clark
Categories condiments, sauces and gravies, side dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 27 grams
CRANBERRY RED WINE RELISH
This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors.
Provided by Jansen
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
- Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 14.7 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 13.1 g
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