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
- 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
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.
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