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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.

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