Jellied Cranberry Sauce

By Nemo

Packed with Fruit flavor, red Zinfandel is the perfect wine to add depth of flavor to this simple and elegant cranberry sauce.

Ingredients

• 2 bags fresh or frozen cranberries (12 oz each)
• 3 Cups sugar
• 1/2 Cup red Zinfandel
• 1/2 Cup cranberry juice cocktail
• 1/2 Cup fresh orange juice
• 1 tsp chopped fresh rosemary
• Minced zest of 1 orange

Preparation

Step 1

1. Boil cranberries, sugar, Zinfandel, cranberry juice, orange juice, rosemary and zest in a saucepan over medium-high heat, 7 minutes, then remove from heat.

2. Press cranberry mixture first through a colander (using a heat-proof silicone spatula to press cranberry pulp through holes of colander to separate the skins), then through a fine-mesh sieve. (If you have a food mill, run mixture through medium blade, then through fine blade.)

3. Transfer sauce to the mold(s) of your choice; chill until set. (Chilling time will vary depending on size of mold used.) To release the sauce from the mold, slide a plastic knife down the side of the mold to create an air pocket.