Fall is here and cranberries and grapes are be being harvested just in time for the coming Thanksgiving holiday. This is a versatile cranberry sauce that is great with everything from pancakes (sour cream pancakes) and ice cream, to roasted game. Better yet you can make a lot and freeze it to enjoy throughout the year.
This recipe makes about 3 cups.
Ready
- 1 ¾ cups Zinfandel wine
- ¾ cup sugar
- Zest of 1 large orange
- ½ tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 12 oz of fresh cranberries (can usually be found in 12 oz bags) divided in half
Set
- Heavy bottom, medium sized saucepan
Go
- Add all ingredients to pan, except reseerve 6 oz of cranberries.
- Place on medium-high heat and bring to boil.
- Cook, stirring occasionally, to the mixture is sauce-like (about 10 minutes).
- Add remaing cranberries and cook about another 5-7 minutes.
- Remove from heat and cool to room temperature.
- Can be covered and refrigerated for about a week.