Spiced Cranberry and Zinfandel Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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From Cooking Light November 2004 Ingredients:
2 cups zinfandel |
3/4 cup sugar |
5 (2 inch) orange rind, strips |
1/2 cup orange juice |
6 whole cloves |
4 slices peeled ginger |
2 (3 inch) cinnamon sticks |
1 (12 ounce) bag fresh cranberries |
Directions:
1. Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
2. Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
3. Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
4. Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
5. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
6. Pour into a bowl and allow to cool.
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