Cherry - Merlot Cranberry Sauce | Napa Winery Recipe

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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.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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