When making Spiced Cranberry Sauce with Zinfandel... [View All]

[Left Is Write]

You must make sure to use a decent red Zinfandel. Otherwise, how can you drink what's leftover after measuring the 1-3/4 cups required for the sauce? ;)


SPICED CRANBERRY SAUCE WITH ZINFANDEL

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Makes about 3 cups.