Recipe by BecR
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.
Top Review by fluffernutter
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.
- 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
Directions See How It's Made
- 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.