Spiced Cranberry Sauce with Zinfandel |
Submitted by Eadie
Ingredients
1 3/4 cups red Zinfandel 1 cup sugar 1 cup (packed) brown sugar 6
wole cloves 6 whole allspice 2 sinnamon sticks 1 3x1 inch strip
orange peel 1 12-ounce bag fresh cranberries
Procedure
Combine everything but the cranberries in a 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 meduim heat until
berries burst, about 6 minutes. Cool. Transfer to bowl and refrigerate
until cold. Can be made 1 week ahead. Makes about 3 cups.
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