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Spiced Cranberry Sauce With Zinfandel


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  • 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)


Servings 3


Step 1

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.

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