We’ve been making this cranberry sauce for years, and it’s become a tradition at every Thanksgiving we host. It’s one of those dishes that brings back so many happy memories of gathering with our wonderful friends and their kids around the table. The flavors are rich and festive, and it never fails to be a favorite year after year.
Ingredients
- 1¾ cups red Zinfandel
- 1 cup sugar
- 1 cup golden brown sugar
- 6 whole allspice
- 6 whole cloves
- 2 cinnamon sticks
- 1 (3x1-inch) strip orange peel
- 1 (12-ounce) bag fresh cranberries
Instructions
In a medium saucepan, combine the wine, sugar, brown sugar, allspice, cloves, cinnamon sticks, and orange peel. Bring to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and simmer until the mixture reduces to about 1¾ cups, about 10 minutes. Strain the syrup into a large saucepan, discarding the spices and peel.
Add the cranberries to the syrup and cook over medium heat until the berries burst, about 6 minutes.
Transfer the cranberry sauce to a medium bowl and let it cool. Cover and refrigerate until chilled.
Make ahead:
The cranberry sauce can be made up to 1 week ahead. Store covered in the refrigerator.