Spiced Cranberry Sauce with Zinfandel
Makes about 3 cups Ingredients: 1 ¾ 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
Directions: Combine all ingredients except cranberries in medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 ¾ 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 mixture. Transfer sauce to medium bowl. Cover and refrigerate until cold.
Can be made 1 week ahead. Keep refrigerated. Bon Appetit – November 2001 pg. 216
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