Cherry - Merlot Cranberry Sauce Silver Oak Winery Chef Dominic Orsini Learn how to make this Cherry - Merlot Cranberry Sauce recipe for thanksgiving dinner from the Silver Oak Napa Winery Chef. Pairs great with Cabernet Sauvignon.
Cherry - Merlot Cranberry Sauce
Yields about 3 ½ cups / Prep Time: / Total Time:
- Combine the cherry juice, orange juice, Merlot, sugar, juniper, and cloves in a medium saucepan. Bring to a boil over medium-high heat and boil until the liquid reduces by half.
- Strain the liquid into another saucepan and add the cranberries and cherries. Bring to a boil and simmer over medium-low heat until the cranberries pop and the sauce thickens, about 15 minutes. Taste and balance the sweetness and tartness with additional sugar or lemon juice if needed.
- Transfer to a container and refrigerate for at least 4 hours before serving.