Ingredients:
2 (12-ounce) bags fresh cranberries
12 kumquats, sliced and seeds removed
1¾ cups red Zinfandel
2 cups sugar
1 cup light 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 1¾ 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. |
