Jellyied Cranberry Sauce with Zinfandel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 bag(s) fresh or frozen cranberries |
3 cup(s) sugar |
1/2 cup(s) red zinfandel |
1/2 cup(s) cranberry juice cocktail |
1/2 cup(s) fresh orange juice |
1 tablespoon(s) rosemary chopped fresh |
minced zest of 1 orange |
Directions:
1. Boil cranberries, sugar, Zinfandel, cranberry juice, orange juice, rosemary, and zest in a saucepan over medium-high heat, 7 minutes, then remove from hear.
2. Press cranberry mixture first through a colander, then through a fine-mesh sieve. (If you have a food mill, run mixture through medium blade, then through fine blade.) Transfer sauce to the molds of your choice; chill until set. (Chilling time will vary depending on size of mold used.)
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