Traditional Cranberry Sauce – Pairs with 2021 Pinot Noir Reserve
Growing up, my mom always made traditional cranberry sauce from scratch, and to this day, nothing beats the real deal. Sure, the canned stuff has its place (and makes a fun schloop sound when it comes out), but there’s just something about the bright, fresh flavors of homemade cranberry sauce that feels like Thanksgiving to me. It’s tangy, a little sweet, and when paired with our Pinot Noir, it’s the perfect complement to all those rich holiday dishes. At Brick Barn, we love sharing recipes that bring out the best in our wines—and this one is a classic worth keeping!
Cheers,
Elizabeth
General Manager & Brick Barn’s Resident Sauce Snob
Ingredients
- 12 oz fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
Directions
- In a medium saucepan, combine the cranberries, sugar, water, orange juice, orange zest, and cinnamon. Bring to a boil over medium heat.
- Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from heat and let cool to room temperature. The sauce will thicken as it cools. Refrigerate if making ahead.
Pairing Notes:
The cranberry sauce’s tart and slightly sweet profile harmonizes with the red fruit and cherry notes in Pinot Noir, while the hint of cinnamon ties in with its baking spice.