“Look at all of these leftover mashed potatoes,” said no one ever. Cranberry sauce, on the other hand? Well, let’s put it this way: leftover city. But wait, you haven’t met this five-ingredient red-wine cranberry sauce. You don’t need to be 21 to enjoy it, but it does use athird of a bottle of red wine.
One 12-ounce package cranberries
1¼ cups sugar
1 cup dry red wine
1 cinnamon stick
1. In a medium pot, toss the cranberries and sugar to combine. Pour the red wine over the cranberries and heat over medium heat.
2. Peel the zest away from the orange with a vegetable peeler and add it to the pot. Cut the orange in half and squeeze the juice into the pot.
3. Add the cinnamon stick and bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the cranberries burst, 10 to 15 minutes.
4. Cool the mixture to room temperature before serving.