Spiced Cranberry Sauce With Zinfandel

Recipe Ingredients

1 3/4 cups	414ml	Red Zinfandel
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
6		Whole cloves
6		Allspice
2		Cinnamon sticks
1		Strip orange peel - (3" by 1")
1		Bag fresh cranberries - (12 oz)

Recipe Instructions

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.)

This recipe yields about 3 cups.

Source:
Bon Appetit, November 2001

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