Homemade Cranberry Sauce with Zinfandel
Once you try this Homemade Cranberry Sauce with Zinfandel, you’ll never buy canned cranberry sauce again! Fresh cranberries made in a white zinfandel reduction with warm spices like clove, cinnamon, and orange peel makes the perfect holiday side dish!
Servings: 6 people
Calories: 411cal
Ingredients
- 12 oz cranberries fresh, whole berries
- 1 3/4 cup red Zinfandel wine
- 1 cup white sugar
- 1 cup brown sugar
- 6 cloves whole
- 2 cinnamon sticks
- 1/4 tsp all spice
- 1/2 peel of orange
Instructions
- With the exception of the cranberries, add all the ingredients into a medium saucepan.
- Stir carefully over medium/high heat until all the sugar is dissolved
- Reduce heat and simmer for about 15 minutes until the sauce base is reduced to about 1-3/4 cups.
- Place fine strainer over a large stock pot and strain liquid into the pot, leaving behind the whole cloves, cinnamon sticks, and orange peel.
- Add the fresh cranberries to the pot of liquid and cook on medium heat for about 10 minutes. The berrys will split and turn soft.
- Remove from heat and cool sauce to room temperature.
- Transfer to a bowl and chill inside refrigerator for a couple of hours or overnight.
Nutrition
Serving: 1portion | Calories: 411cal | Carbohydrates: 87g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 161mg | Fiber: 3g | Sugar: 77g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg