I love a nice glass of Chianti with my dinner, and as I was making the ragu alla bolognese sauce for Thanksgiving, I figured I’d pour some in the saucepan with the last of my cranberries. Why didn’t I think of that before ? There’s a new favorite cranberry sauce at the shack this Thanksgiving, not to take away from the Blood Orange Cranberry Sauce we usually make, but come on, this one has Chianti in it !
I suspect if you are a wine lover, you will most definitely fall in love with this one. That’s the reason why I wanted to share it last minute, because you might just wanna add it to your menu. You’ll be glad you did !
Have a Happy Thanksgiving with all your loved ones, I’m grateful you stopped by !
- 12 oz cranberries organic
- 1 c chianti wine
- 3 tbsp brown sugar + more to taste
- 2 cloves whole
- 10 leaves basil for garnish
In a medium sauce pan bring the cranberries, chianti, brown sugar, vanilla extract and cloves to a simmer. Cook for only about 5 minutes until all the cranberries have popped. Adjust seasoning to your taste with more brown sugar. Cool and refrigerate until ready to serve. Garnish with the basil leaves.