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tipsy cranberry sauce

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Saw this recipe in an old Bon Appetit Magazine a few years ago while at the Dr's office so you know it was quite awhile ago..you know how current their magazines are..probably about 10 years ago.LOL Anyway I made it last year and it was very good- so I will be making it again this year- maybe you will like it too!

►
(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For tipsy cranberry sauce

  • 1 3/4 c
    red zinfandel
  • 1 c
    granulated sugar
  • 1 c
    golden light brown sugar,packed
  • 6
    whole cloves spice
  • 6
    whole allspice
  • 2
    cinnamon sticks
  • 1 lg
    strip orange peel
  • 12 ml
    bag fresh cranberries

How To Make tipsy cranberry sauce

  • 1
    Combine all ingredients, except the cranberries in a medium saucepan. Bring ingredients to boil over medium high heat, stirring until sugars dissolve.
  • 2
    Reduce heat and simmer until you have only about 1 3/4 cup, takes about 10 minutes. Strain syrup into a large saucepan. Add the cranberries to the syrup and cook over medium heat until berries pop, takes about 6 minutes.
  • 3
    Cool. Pour into a medium bowl. Cover and refrigerate until cold. This is better the longer it sets, so go ahead and make this a week ahead of time and keep refrigerated. One less thing to worry about on the big dinner day.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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