Wine Cranberry Sauce with Zinfandel
Tart cranberries simmered in spiced Zinfandel wine create an elegant, make-ahead cranberry sauce that elevates any holiday meal.
Equipment
- Medium saucepan
- - Whisk or wooden spoon
- Fine mesh strainer
- - Airtight container
Ingredients
- #### Wine Syrup:
- - 1¾ cups red Zinfandel wine
- - 1 cup granulated sugar
- - 1 cup packed brown sugar
- - 6 whole cloves
- - 2 cinnamon sticks
- - ¼ tsp ground allspice
- - Peel from half an orange
- #### Cranberries:
- - 12 oz fresh whole cranberries about 3 cups
Instructions
- Combine wine, sugars, spices, and orange peel in a saucepan. Stir over medium heat until sugar dissolves.
- Simmer on low for 15 minutes until slightly reduced.
- Strain the mixture into a new pot, discarding solids.
- Add cranberries and cook for 10 minutes until berries burst and mixture thickens.
- Let cool to room temp. Transfer to a bowl and refrigerate for at least 2–4 hours or overnight.
Notes
- Store in fridge up to 2 weeks
- Freeze up to 6 months
- Use frozen cranberries straight from the freezer
- Serve chilled or at room temperature
- Freeze up to 6 months
- Use frozen cranberries straight from the freezer
- Serve chilled or at room temperature