Elevate Your Holiday Feast with Wine Cranberry Sauce with Zinfandel
This Wine Cranberry Sauce with Zinfandel is a vibrant, flavorful addition to your holiday table, perfect for turkey or cheese.
Equipment
- - Medium saucepan
- - Fine mesh strainer
- - Large pot
Ingredients
For the Sauce
- 12 oz Fresh Cranberries Frozen cranberries can be used without thawing.
- 1 cup Zinfandel Wine Any dry red wine can be substituted.
- 1 cup Granulated Sugar White or cane sugar can be swapped.
- 1/2 cup Brown Sugar Can be omitted for a simpler flavor.
- 6 pieces Whole Cloves Ground cloves can replace but use less.
- 2 pieces Cinnamon Sticks Ground cinnamon can substitute; reduce quantity.
- 1 tsp Ground Allspice Omit or replace with nutmeg if desired.
- 1 strip Orange Peel Lemon peel can be used as an alternative.
Instructions
How to Make Wine Cranberry Sauce with Zinfandel
- In a medium saucepan, mix together the Zinfandel, granulated sugar, brown sugar, whole cloves, cinnamon sticks, ground allspice, and orange peel. Stir well to combine.
- Place the saucepan over medium-high heat and stir until the sugars are fully dissolved, about 2 minutes.
- Reduce the heat to low and let the mixture simmer for 15 minutes, stirring occasionally, until it reduces to about 1 ¾ cups and thickens slightly.
- Carefully strain the mixture through a fine mesh strainer into a large pot, discarding the whole spices and solids for a smooth sauce.
- Stir in the fresh cranberries to the strained wine base, making sure they are well-coated with the liquid.
- Cook over medium heat for about 10 minutes, watching closely until the cranberries begin to pop and soften; gently stir to prevent sticking.
- Remove from heat and let the sauce cool to room temperature, then refrigerate for several hours or overnight to meld the flavors.
Notes
Optional: Serve with a sprinkle of fresh orange zest for added flavor and elegance. This sauce also tastes better when made ahead of time, improving in flavor as it sits.