Spiced Cranberry-Orange Sauce With Zinfandel - cooking recipe

Ingredients

1 3/4 cups red Zinfandel wine
1 cup granulated sugar
1 cup packed golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 strip orange rind (strip is 3 by 1 inch in size)
1 (12 ounce) bag fresh cranberries

Preparation

Combine all ingredients except cranberries in a medium saucepan. Bring to a 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 a large saucepan.
Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.