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Spiced Cranberry and Zinfandel Sauce

Spiced Cranberry and Zinfandel Sauce

makes about 2 cups

This is an interesting spin on a traditional cranberry sauce. It is not so different as to disturb the

purists, haha, but the wine and spices add a nice little something extra! Besides being great with

turkey or chicken, it is a great accompaniment to a cheese plate!

2 cups zinfandel wine (or another fruity, but dry, red wine)

3/4 cup sugar

5 (2 inch) orange rind strips

1/2 cup fresh orange juice

6 whole cloves

4 (1/2 inch) slices peeled fresh ginger

2 cinnamon sticks

1 12 ounce package fresh cranberries

Combine all ingredients, except cranberries in a medium saucepan and bring to a boil over

medium high heat. Reduce heat to medium and cook, stirring occasionally, about 15 minutes

until mixture starts to thicken and sugar dissolves.

Remove from heat and strain the mixture over a bowl. Discard solids. Return mixture to

pan…no need to wash.

Add cranberries to pan and cook over medium high heat until cranberries begin to pop, stirring

occasionally. Reduce heat to low and simmer about 30 minutes until the sauce has slightly

thickened. Using a potato masher, mash cranberries to break up.

Remove from heat and pour into a bowl and let cool. Can be prepared up to two days ahead

and refrigerated.

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