Serves: 6 people
Ingredients
- 1- 3/4 cups Ancient Vine Zinfandel
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 6 whole cloves*
- 6 whole allspice
- 2 cinnamon sticks
- 1 3-inch x 1-inch orange peel strip
- 1 12-ounce bag fresh cranberries
Instructions:
Combine all ingredients except cranberries, in a medium saucepan. Bring to a boil over medium-high heat, stirring until all sugar dissolves. Reduce heat and simmer until reduced to 1-3/4 cups (about 10 minutes). Strain syrup into a large saucepan. Add cranberries to syrup and cook over medium heat until berries burst (about 6 minutes). Cool. Transfer the sauce to a medium bowl. Cover and refrigerate until cold. Cranberry sauce can be made up to one week in advance (keep refrigerated).
