The Corner

A Cranberry (The Non-Canned Kind) Recipe

Apparently, cranberries are not grown in cans.

Kathryn,

From the self-proclaimed world capital of the world’s greatest Zinfandel’s,

CA’s Amador County’s Shenandoah Valley this will trump any and all

pretenders.

Mike Daley

Spiced Cranberry & Zinfandel Sauce

Ingredients:

2 cups Zinfandel

¾ cup sugar

5 (2 inch) orange rind strips

½ cup fresh orange juice

6 whole cloves

4 slices, peeled fresh ginger

2 (3 inch) cinnamon sticks

1 (12 oz) package fresh cranberries

Instructions:

Combine first seven ingredients in a medium saucepan; bring to a boil over

high heat. Reduce heat to medium and cook 15 minutes or until mixture

begins to thicken and sugar dissolves, stirring occasionally. Strain the

mixture through a sieve into a bowl & discard the solids. Return mixture to

pan.

Add cranberries to pan; cook over high heat 10 minutes or until berries pop.

Reduce heat to low; simmer 30 minutes or until mixture is slightly (?)

thick. Pour into a bowl; let cool.

Can be made up to two days ahead and refrigerated.

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