Apparently, cranberries are not grown in cans.
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
Spiced Cranberry & Zinfandel Sauce
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
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
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.