You're viewing a single thread.
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
- 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.
🤤