Manischewitz cranberries!
The only time of the year that I will allow the wretched swill otherwise known as Manischewitz Concord Grape Wine into my home is Passover. So today I was about to make the Cabernet Cranberries to go with the roast turkey I'm serving for the seder meal. When all of a sudden it struck me - like a bolt of lightning - HEY! I bet it would be GREAT made with Manischewitz! And I'm pleased to report that I made it this afternoon and it is FANTASTIC! Seriously, folks. The grapey sweetness just works so well with the cranberries. Incredible but true.
I have searched on the site for the original recipe posted by I-can't-remember-who (a million apologies) but cannot find it. So here's my adaptation:
Manischewitz Cranberries
1 12-oz. bag fresh cranberries
1 cup Manischewitz Concord Grape Wine
2/3 cup granulated sugar (reduced amount from original because this wine is SO sweet)
2 tsp. grated orange zest
1 small cinnamon stick
In a saucepan, combine the wine and sugar and bring to a boil over high heat. Add the cranberries, orange zest and cinnamon stick. Let the mixture return to a boil, then reduce the heat and simmer for 10 to 15 minutes or until the cranberries are all burst and the sauce is thickened.
Bon appetit!
Nyleve
Apr 10, 2006 05:26PM
That does sound terrific.
When I'm feeling louche I pour myself a Manischewitz and seltzer. It's like sodee pop with a gentle kick.
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The original poster would be me. It came from a Waldy Malouf Huson River Cookbook recipe and I have found it works with zin quite nicely too.
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Ah yes - well thank you so much for that recipe. Just so you know, I usually make it with cabernet or another red wine and it's outstanding. I don't even like cranberry sauce, but this one is so good.
But the Manischewitz version...something else. Who knew?
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I made Candy's recipe for Thanksgiving and it was wonderful- it just sparkles! I made some a few weeks later and brought it to my grandmother, who proclaimed it the best cranberry sauce she ever had.
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It makes perfect sense! I make a similar sauce, but with Brandy. (orange rind, cloves cinnamon stick, sugar and cranberry) As it sits it becomes a jam/jello/chutney like consistancy that is great! (in fact,,,pessach means that i MUST toss the last dregs that i made for thanksgiving in november! ) It lasts FOREVER in the fridge.
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Where oh where did you get cranberries this time of year. I live in New England, the home of cranberries and triedto buy some last week- went to three markets and they looked at me like I had five heads. None fresh, none frozen ( I was making cranberry vodka).
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I'm in a small town in Texas, and frozen ones are always available at the local grocery store. This does you absolutely no good, I know.
Jim
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I actually had a bag of them in the freezer. I always buy an extra bag or two in the fall because I know it will be hard to find later in the year. Just as good as fresh if you're making sauce, and works fine in muffins etc. too.
Yeah - sorry this doesn't help you either, does it?
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