Ingredients
1 package fresh cranberries
3 c. water
1 c. granulated sugar plus more if needed
3/4 c. packed light brown sugar
2 cinnamon sticks
2 allspice berries
2 whole cloves
4 black peppercorns
1 tbsp. cornstarch
3/4 c. heavy cream
1/2 c. dry red wine or to taste
Preparation
Step 1Thoroughly rinse the cranberries under running water, shaking to remove excess water.Step 2In a 6-quart pot, combine the water, granulated and brown sugars, the cinnamon, allspice, cloves, and peppercorns. Bring to a boil. Reduce to a simmer, add the cranberries, and cook, stirring occasionally, for about 15 minutes, or until the berries are tender.Step 3Stir to mix the cornstarch mixture and add to the soup; bring to a boil. Cook, stirring constantly until thickened. Let cool and then refrigerate until ready to serve.Step 4To serve: Stir in the whipped cream and wine. Taste and add sugar if needed.
