Delicious Wine Cranberry Sauce with Zinfandel to Impress!
Experience a burst of flavor with Wine Cranberry Sauce with Zinfandel, a sophisticated twist on the classic sauce.
Equipment
- - Medium saucepan
- - Fine mesh strainer
- - Large pot
- bowl
Ingredients
For the Sauce
- 12 oz Fresh Cranberries Choose bright red berries for the best texture.
- 1 cup Zinfandel Wine Feel free to swap with another red wine.
- 1 cup Granulated Sugar Balances the tart cranberries.
- 1/2 cup Brown Sugar Adds complementary sweetness.
- 6 whole Whole Cloves Remember to remove them before serving.
- 2 sticks Cinnamon Sticks Adds warmth and spice.
- 1 tsp Ground Allspice Optional but recommended for extra depth.
- 1 strip Orange Peel Brings a citrus brightness.
Instructions
Cooking Instructions
- In a medium saucepan, combine Zinfandel, granulated sugar, brown sugar, whole cloves, cinnamon sticks, ground allspice, and orange peel. Heat on medium-high, stirring until the sugars dissolve. Reduce heat and simmer gently for 15 minutes to enhance the flavors.
- Carefully pour the syrup through a fine mesh strainer into a large pot, discarding the solids.
- Add the fresh cranberries to the strained syrup. Cook over medium heat for about 10 minutes, gently stirring until the cranberries split and soften, releasing their beautiful juices.
- Remove from heat and allow the mixture to cool to room temperature. Transfer to a bowl and chill in the refrigerator for several hours or overnight.
Notes
Garnish with additional orange zest for extra color and zest if desired.