20 ounces cranberries, fresh or frozen (5 cups)
1 cup orange juice
½ cup water
¾ cup sugar
1 cinnamon stick
10 Red Vines Original Twists, chopped into ½-inch pieces
1 teaspoon orange zest, for topping
Impress your Thanksgiving guests with an unexpected twist on a holiday staple. Try something new this year with this cranberry sauce with a sweet twist.
Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.
Impress your Thanksgiving guests with an unexpected twist on a holiday staple. Try something new this year with this cranberry sauce with a sweet twist.
INGREDIENTS
DIRECTIONS
Rinse and drain the cranberries and pick out any undesirable pieces.
Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.
Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened. In the last 3 minutes of cooking, add the Red Vines Original Twists to the skillet. Remove from heat and discard the cinnamon stick.
Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest. Cover and refrigerate until ready to serve.
SHOP RED VINES TWISTS
INGREDIENTS
20 ounces cranberries, fresh or frozen (5 cups)
1 cup orange juice
½ cup water
¾ cup sugar
1 cinnamon stick
10 Red Vines Original Twists, chopped into ½-inch pieces
1 teaspoon orange zest, for topping
DIRECTIONS
Rinse and drain the cranberries and pick out any undesirable pieces.
Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.
Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened. In the last 3 minutes of cooking, add the Red Vines Original Twists to the skillet. Remove from heat and discard the cinnamon stick.
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Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest. Cover and refrigerate until ready to serve.
