Spiced Cranberry Sauce With Zinfandel
- 1 3/4 cups red Zinfandel
- 1 cup sugar
- 1 cup golden brown sugar - (packed)
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks
- 1 strip orange peel - (3" by 1")
- 1 bag fresh cranberries - (12 oz)
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.