Spiced Cranberry and Zinfandel Sauce
(10 servings; serving size ¼ cup)
2 cups zinfandel, or other fruity dry red wine
¾ cup sugar
5, 2” orange rind strips
½ cup fresh squeezed orange juice
6 whole cloves
4 slices peeled fresh ginger
2, 3” cinnamon sticks
1, 12 ounce package of fresh cranberries
Combine first 7 ingredients in a medium saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally. Strain the mixture through a sieve into a bowl and discard the solids. Return mixture to pan.
Add cranberries to pan, cooking over high heat 10 minutes or until berries pop. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick. Pour into bowl; let cool, and wait for the raves.