|
Size: 1453
Comment:
|
← Revision 3 as of 2021-11-22 22:44:21 ⇥
Size: 1487
Comment:
|
| Deletions are marked like this. | Additions are marked like this. |
| Line 22: | Line 22: |
| 6. Reduce heat to low, simmer 30 minutes or until mixture is slightly thick. 7. Pour into a bowl and let cool before serving. |
6. Reduce heat to low and simmer 30 minutes or until mixture is slightly thick. 7. Pour into a bowl and let cool before serving. Can be made ahead and frozen. |
Spiced Cranberry and Zinfandel Sauce
Serves: 10
- Contributor: Liz Pirnat
Ingredients
- 2c zinfandel or other fruity dry red wine
- 3/4c sugar
- 5 (2") orange rind strips
- 1/2c fresh orange juice
- 6 whole cloves
- 4 slices peeled fresh ginger
- 2 (3") cinnamon sticks
- 1 (12oz) package fresh cranberries
Instructions
- Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over high heat.
- Reduce heat to medium, stir occasionally and cook for 15 minutes or until mixture begins to thicken and sugar dissolves.
- Strain the mixture through a sieve into a bowl and discard the solids.
- Return mixture to pan.
- Add cranberries to pan. Cook over high heat for 10 minutes or until berries pop.
- Reduce heat to low and simmer 30 minutes or until mixture is slightly thick.
- Pour into a bowl and let cool before serving. Can be made ahead and frozen.
Nutritional Facts |
|
Calories |
119 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
3 mg |
Carbohydrates |
22.1 g |
Sugars |
20.8 g |
Fiber |
1.3 g |
Protein |
0.2 g |