Spiced Cranberry and Zinfandel Sauce

From Cooking Light November 2004

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 2  cups zinfandel
• 3⁄4 cup sugar
• 5 (2 inch)  orange rind, strips
• 1⁄2 cup  orange juice
• 6  whole cloves
• 4  slices  peeled ginger
• 2 (3 inch)  cinnamon sticks
• 1 (12 ounce) bag fresh cranberries

Directions

1. Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
2. Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
3. Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
4. Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
5. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
6. Pour into a bowl and allow to cool.