INGREDIENTS:
- 2 (12-ounce) bags fresh cranberries
- 12 kumquats, sliced and seeds removed
- 1 3/4 cups red Zinfandel
- 2 cups sugar
- 1 cup golden brown sugar, packed
- 6 whole cloves
- 6 whole allspice
- 3 cinnamon sticks
- 1 strip orange peel
METHOD:
Combine all ingredients except cranberries and kumquats in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1 ¾ cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries and kumquats to syrup and cook over medium heat until cranberries burst, about 6 minutes. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold. (NOTE: This sauce can be made 1 week prior to serving, but must be kept refrigerated.) |
