Zinfandel Cranberry Sauce
A perfect side for the Thanksgiving meal served along with our bright Estate Zinfadel.
- 1 cup Zinfandel
- 3/4 c granulated sugar
- 3/4 cup golden brown sugar, packed
- 2 T fresh squeezed orange juice
- 1 T orange zest
- 2-3 cinnamon sticks
- 1-2 cardamom pods
- 1 t whole cloves
- 1 t whole allspice berries
- 12 ounces fresh cranberries
To a large sauce pan add Zinfandel, sugars, orange juice and zest, and spices. Bring to a boil over medium-high, dissolving sugars then reduce heat and simmer until liquid is reduced to a thick syrup, approx 10-15 minutes.
Remove from heat and strain sauce to remove spices. Return to syrup to pan and add cranberries. Cook over medium heat until berries burst. Remove from heat to cool. Transfer to covered container and refrigerate until serving.
Can be made several days ahead of serving.