Ingredients for Spiced Cranberry Orange Sauce With Zinfandel
- Red Zinfandel Wine
- Granulated Sugar
- Golden Brown Sugar
- Whole Cloves
- Whole Allspice
- Cinnamon Sticks
- Orange Rind
- Fresh Cranberries
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How to Make Spiced Cranberry Orange Sauce With Zinfandel
- Combine 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 cup Zinfandel wine, 1 cup orange juice, 1 tablespoon orange zest, 1 cinnamon stick, 4 whole cloves, and 1/2 teaspoon ground allspice in a medium saucepan.
- Bring to a boil over medium-high heat, stirring constantly until the sugars dissolve completely.
- Reduce heat to low and simmer gently, uncovered, until the sauce has reduced to 1 3/4 cups (about 10-12 minutes).
- Remove from heat and carefully remove the cinnamon stick and cloves using a slotted spoon.
- Add 12 ounces fresh cranberries to the saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly (about 6-8 minutes).
- Remove from heat and let cool completely.
- Transfer the sauce to an airtight container. Refrigerate for at least 2 hours to allow flavors to meld. (Can be made one week ahead.)
- Freeze half for later enjoyment!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
474g
Fat
1g
Carbs
45g
