Spiced Cranberry Sauce with Zinfandel Recipe

Spiced Cranberry Sauce with Zinfandel Recipe

  • 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 3×1-inch strip orange peel
  • 1 12-ounce bag fresh cranberries
  1. 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.)
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