Spiced Cranberry Sauce with Zinfandel

Makes about 3 cups

Ingredients:

• 1 ¾ cups red Zinfandel
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 6 whole cloves
• 6 whole allspice
• 2 cinnamon sticks
• 1 3x1-inch strip orange peel
• 1 12-ounce bag fresh cranberries

Directions:

• Combine all ingredients except cranberries in medium saucepan.
• Bring to a boil over medium-high heat, stirring until sugar dissolves.
• Reduce heat and simmer until reduced to 1 ¾ 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 mixture.
• Transfer sauce to medium bowl.
• Cover and refrigerate until cold.

Can be made 1 week ahead. Keep refrigerated.

Bon Appetit – November 2001
pg. 216