Cherry - Merlot Cranberry Sauce

Recipe serves 6 portions

• 12 oz bag cranberries, fresh
• 1 cup cherry juice
• 1 cup orange juice
• 1 cup Twomey Merlot
• ¼ teaspoon cloves, ground
• 1 teaspoon juniper berry
• 1 cup sugar
• 8 oz frozen Bing cherries
• Lemon juice (optional)

1. Place the cherry juice, orange juice, Merlot, cloves, juniper berry, and sugar in a sauce pot and boil until half the liquid has evaporated.
2. Strain the liquid into another sauce pot and add the cherries and cranberries. Bring back to a boil and simmer for 15 minutes. Taste and balance the sweetness and acidity of the cranberry sauce. Add sugar or lemon juice if needed.
3. Refrigerate for at least 4 hours before serving.