Tipsy Cranberry Sauce

1
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!

Rating:

★★★★★ 1 vote

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

How to Make Tipsy Cranberry Sauce

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.

Printable Recipe Card

About Tipsy Cranberry Sauce

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




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