tipsy cranberry sauce
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
makes about 3 cups
Ingredients
- 1 3/4 cups red zinfandel
- 1 cup granulated sugar
- 1 cup golden light brown sugar,packed
- 6 - whole cloves spice
- 6 - whole allspice
- 2 - cinnamon sticks
- 1 large strip orange peel
- 12 milliliters bag fresh cranberries
How To Make tipsy cranberry sauce
-
Step 1Combine all ingredients, except the cranberries in a medium saucepan. Bring ingredients to boil over medium high heat, stirring until sugars dissolve.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Appetizers
Category:
Fruit Salads
Category:
Fruit Sauces
Tag:
#Quick & Easy
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
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