Tipsy Cranberry Sauce
By
Pat Duran
@kitchenChatter
1
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!
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
- 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.
