Cranberry Spread
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.