Best ever cranberry sauce

[CrealCritter]

@CrealCritter : It's really, really, really good. I'd not have posted it if I was not more impressed with it than I was with my usual recipe. The usual is my own hybrid: I sub apple juice for the water, and add a pinch of ground cloves in the recipe you would find on the back of the bag of cranberries. So... yeah, it's really, really really good.

With a little tweaking... How do you think it would taste as a wine?

 

[Lazy Gardener]

I don't know. But, the only thing you have to lose is a bag or two of cranberries. You might want to infuse it with whole spices so you don't have the powdered spices muddying up the clarity of your wine.

 

[CrealCritter]

I don't know. But, the only thing you have to lose is a bag or two of cranberries. You might want to infuse it with whole spices so you don't have the powdered spices muddying up the clarity of your wine.

Right... Whole spices would be part of the minor tweaking. Nothing ventured/nothing gained.

 

[Lazy Gardener]

You could make a batch of cranberry sauce to play with the spices first.

 

[CrealCritter]

You could make a batch of cranberry sauce to play with the spices first.

I'll put it on the list of things to do... Wine is different than sauce. You don't cook fruit, it's used raw with minor processing (crushing). Wine yeast and pectic enzymes does the work, instead of heat.