Spiced Cranberry Sauce With Zinfandel Tom & Kari
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 a medium bowl.
Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)
Makes about 3 cups.
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