Prep 10 mins
Cook 26 mins
Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.
- 1 3⁄4 cups red Zinfandel wine
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks
- 1 strip orange rind (strip is 3 by 1 inch in size)
- 1 (12 ounce) bag fresh cranberries
- Combine all ingredients except cranberries in a medium saucepan. Bring to a 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 a large saucepan.
- Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.
This was such an improvement on regular cranberry sauce, and so easy. Goes in the permanent file. It makes a lot, and the guests ate just a fraction of it, so now we're eating it on toast in the morning.
This has been our regular cranberry sauce since it was first published. I cut back each type of sugar to 3/4 cup and find that it's plenty sweet for us. I also use a tablespoon of orange zest instead of the strip as we like the orange flavor. It's very easy and freezes extremely well. I make a double batch before Thanksgiving, so Christmas is all taken care of. Some friends of mine, who always request it (as a gift,) use it as a dessert sauce on pound cake, panettone, or ice cream.
Absolutely fantastic recipe. Easy. Delicious.... and made predominantly with wine! What could be better? (by the way, I used what I had on hand... a very nice Malbec was sacrificed for this dish)
Side note: while making this, I realized that I had the beginnings of Gluhwein going... might I recommend a concomitant preparation of recipe #151058.... the remainder of the dinner prep is even more enjoyable with a nice little hot toddy!