Spiced Zinfandel Cranberry Sauce
“This post is brought to you by BJ’s. All views expressed are that of our own.”
Thanksgiving is just a few days away and I just got finished making my first recipe for the big turkey day! Call me an early bird, but I don’t care because I now have a huge helping of some amazingly delicious Spiced Zinfandel Cranberry Sauce and I didn’t even break a sweat! In ten minutes flat I had a large stockpot of only the most delicious whole cranberry sauce recipe one could enjoy!
This past weekend, to prepare for Thanksgiving my family spent most of our Sunday shopping at places like BJ’s to stock up on holiday essentials. Boy was that place super busy! It seemed as if the whole town was picking up Thanksgiving essentials like turkeys, ham, potatoes, and cranberries! I was happy to see a great big bag of Cape Cod Select Cranberries at BJ’s because I know they were fresh and very local at that! It makes me super happy to always have the freshest cranberries here in Mass since we have so many bogs just miles away!
Inspired by the large bag of cranberries, I also picked up some oranges, and wine for my Spiced Zinfandel Cranberry Sauce recipe. The beauty of this whole berry cranberry sauce side is that it can easily be made ahead of time because it is best served chilled or at room temperature. This recipe make about 6 cups when you use the 36 ounces bag of Cape Cod Select Cranberries from BJ’s.
Cranberries aren’t just tasty! These tart little red gems are also packed with vitamins C & E as well as fiber! Dried, they also amazing for crafting seasonal decor like centerpieces. Since just 200 cranberries can feed a small family, consider filling some mason jars with pillar candles, and putting some cranberries inside to make a beautiful display.
Ok, who is ready for some of the yummiest cranberry sauce ever? Honestly, just making this quick whole berry cranberry sauce recipe produces the most tantalizing smells. It reminded me of a spicy potpourri as the berries came to a simmer.
- 1 36 ounce bag of Cape Cod Select Cranberries (BJ’s)
- 1 large orange zest grated
- 1 tablespoons of cloves (whole)
- 1/2 cup of both oj & cranberry juice
- 8 ounces of blush Zinfandel wine
- 3 cups of white sugar
Simply add all the ingredients to a large stockpot, mix well and bring to a boil for 8 minutes. Once the cranberries have split, remove from heat to cool down and thicken. Run mixture through a food mill to get rid of the clove and excess skins- not required, but preference for many.