Burnt Cinnamon Cranberry Sauce and the Quinoa Bowl I’m Dying to Eat

18 Nov

Cranberries: not just the name of JetSetKef’s favorite band in middle school. I always buy bags of ’em because they are so cheap but have never really LOVED the dishes I’ve made with them. This year things are different: last week I made a cranberry apple galette that restored my faith in French pastry and yesterday I made a cranberry sauce so good and so easy that you will forget it even comes in a can. With two more bags in the fridge, who knows what more can happen!

This is a total set-it-and-forget-it recipe– I was actually doing yoga in my living room while it cooked (more like fighting with my cat for room on the yoga mat…a story for another day). The only way I could keep myself from eating the whole thing right out of the damn pot was to mix some with the butternut squash I had roasted earlier that day, which had me reallllllly wishing I had more of that frozen quinoa and kale from Costco I posted about a few weeks ago. I think this just-sweet-enough, hearty-with-a-pinch-of-spice cranberry sauce can be paired with almost anything–but if I were you, I’d throw it in a bowl with some red quinoa, braised kale, and roasted butternut.


Burnt Cinnamon Cranberry Sauce


  • 12 oz fresh cranberries
  • 7/8 c red wine
  • 1/8 c maple syrup
  • 1/2 TBS cinnamon
  • pinch nutmeg


1. Combine ingredients in a medium pot and mix well.

2. Bring to boil. Reduce to simmer and let cook, strring occasionally, for 45-50 minutes, or until you’ve reached your desired consistency. The burnt bits on the bottom WILL be the best part.

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