This spread is very versatile.  Use it for our turkey sliders, on top of roast turkey or chicken, pork tenderloin, or as a spread on a cheese and cracker platter.  It will last in the refrigerator for at least a week.  A great “make ahead” recipe.

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Cranberry Spread

Course Side Dish

Cuisine American

Servings 12

Calories 200kcal

Ingredients

• 1¾ cups red Zinfandel wine
• 1 cup sugar
• 1 cup packed golden brown sugar
• 6 whole cloves
• 6 whole allspice
• 2 cinnamon sticks
• 1 3x1-inch strip orange peel
• 3 slices whole ginger about 1/4 inch thick
• 1 12 ounce bag fresh cranberries

Instructions

• Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer until reduced to 1 ¾ cups, about 10 minutes.
• Strain syrup into large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 4-5 minutes. Cool.
• Transfer sauce to a bowl, cover and refrigerate.

Notes

You can make this in advance -  3 days.  It will actually keep well in the refrigerator for a week.