Hope you enjoy family and friends, and good food and drink today. If you are still scrambling for something to make to take to dinner, try the Zinfandel-Spiced Cranberry Sauce from Epicurious. I've been making it for years, and it's always a great alternative to the stuff out of the can:
Spiced Cranberry Sauce with Zinfandel
Courtesy of Epicurious.com
1 3/4 cups red Zinfandel (Kelly's note: plus a glass or two for the chef, of course...)
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries
Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)
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