In a small sauce pot, heat the wine at a simmer over medium heat until reduced by half, approximately 5-8 minutes. (If not simmering, turn up to medium high heat and watch carefully).
Add the cranberries and sugar. Stir to combine. Heat over medium heat until it returns to a boil.
Reduce heat to low. Add the rosemary, cinnamon, allspice, and nutmeg. Stir to combine.
Simmer and cook for 5 to 7 minutes. Some cranberries will remain whole and some will burst.
Add the zest of half an orange, and the juice of half an orange (or a full tangerine). Stir. If needed, add a little water to loosen the sauce if desired. Season to taste with more of any spice or sugar as desired.
Cool the sauce until ready to serve. The sauce will continue to thicken as it chills.
Use any red wine that you enjoy drinking. I prefer to use strong flavored wines like a Cabernet here that is not sweet.Chopping the rosemary prevents the large, sharp rosemary pieces in the final sauce. You can also use 1/2 teaspoon fresh rosemary.You can also use frozen cranberries.To make a sweeter sauce, increase the sugar to 3/4 cup.Use a zester (microplane) like this one to zest the orange.This tool also comes in handy for cheese or chocolate grating!Easy make this sauce a day or two in advance to free up time for cooking the day-of!
Rosemary Cabernet Wine Cranberry Sauce https://www.threeolivesbranch.com/rosemary-cabernet-wine-cranberry-sauce/ November 19, 2018