Another Wine of the Month recipe for our beloved vegetarians! An extra 25 minutes on T-day…it’s not easy but with homemade cranberry sauce, it is TOTALLY worth it. You will never go back to the canned stuff.
Combine all the ingredients in a medium-sized pot over medium-high heat.
As the cranberries cook, they will start to pop. Let cook, stirring occasionally, for about 15-20 minutes until you no longer hear the cranberries popping and it appears the sauce is thickening.
Allow to cool and then refrigerate, if desired. As the sauce cools, it will thicken more and more.
If you prefer a sweeter sauce, add more honey to taste, as this recipe makes a slightly tart cranberry sauce.