Tipsy Cranberry Sauce

Pat Duran

By
@kitchenChatter

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!


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Comments:

Serves:

makes about 3 cups

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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 large
strip orange peel
12 ml
bag fresh cranberries

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy