Tipsy Cranberry Sauce

Name: Tipsy Cranberry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: makes about 3 cups
Cuisine: American
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

By Pat Duran
@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!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

makes about 3 cups

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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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

How to Make Tipsy Cranberry Sauce

Step-by-Step

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

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