1-¾ cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves (look up conversion to ground)
6 whole allspice (look up conversion to ground)
2 cinnamon sticks
3x1” strip of orange peel
12oz bag of fresh cranberries
Directions:
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 1-¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberriees to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refriderate until cold. Can be made 1 week ahead. Keep refrigerated.
Source: Bon Appetit, November 2001
(My clipboard was actually empty, but this is the last text I shared on my phone)
I did something similar a few years ago, but used vermouth (nowhere near as much of course) and added in some Cascara, which is coffee fruit that surrounds the bean. It was quite good.
Cranberry Sauce with Zinfandel & Spices
sauces Difficulty: Easy
Ingredients:
1-¾ cups red Zinfandel 1 cup sugar 1 cup (packed) golden brown sugar 6 whole cloves (look up conversion to ground) 6 whole allspice (look up conversion to ground) 2 cinnamon sticks
Directions:
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 1-¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberriees to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refriderate until cold. Can be made 1 week ahead. Keep refrigerated.
Source: Bon Appetit, November 2001
(My clipboard was actually empty, but this is the last text I shared on my phone)
I did something similar a few years ago, but used vermouth (nowhere near as much of course) and added in some Cascara, which is coffee fruit that surrounds the bean. It was quite good.