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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.