Tipsy Cranberry Sauce

Pat Duran


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 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 vote
makes about 3 cups
10 Min
15 Min
Stove Top


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


1Combine all ingredients, except the cranberries in a medium saucepan. Bring ingredients to boil over medium high heat, stirring until sugars dissolve.
2Reduce 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.
3Cool. 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