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Zinfandel cranberry sauce
Cook
Total
Yield 8-10
Ingredients
- 1 (12-ounce) package cranberries, fresh
- 2 cups of red Zinfandel wine (choose one with lots of spiciness)
- 1/3 cup balsamic vinegar
- 1 tablespoon Vietnamese cinnamon
- 1 cup white sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
Instructions
- In a non-reactive saucepan, combine the cranberries, wine, balsamic vinegar and cinnamon.
- If you’re unsure about how sweet the sauce will be, begin with one-half cup sugar, add more to taste.
- Bring the berries to a boil, then reduce to medium-low. The cranberries will cook completely in 20 minutes, bursting and turning deep red.
- Remove from the heat, drain and reserve 1 cup of juice for use in other recipes. Allow to cool slightly before refrigerating.
- Store in a clean bowl or jar in the refrigerator.
Notes
A non-reactive pan is one made of glass, ceramic or stainless steel. Avoid aluminum or copper pans for this recipe.
Also, Vietnamese cinnamon is stronger, both in taste and aroma, than other types of cinnamon. If it can’t be located, any type of cinnamon will work as a substitute, but you may need to increase the amount used in the recipe.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/thanksgiving/zinfandel-cranberry-sauce/