1-¾ cups red Zinfandel 1 cup sugar 1 cup (packed) golden brown sugar 6 whole cloves (look up conversion to ground) 6 whole allspice (look up conversion to ground) 2 cinnamon sticks

3x1” strip of orange peel
12oz bag of fresh cranberries

Directions:

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1-¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberriees to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refriderate until cold. Can be made 1 week ahead. Keep refrigerated.

Source: Bon Appetit, November 2001

(My clipboard was actually empty, but this is the last text I shared on my phone)

[–] spujb@lemmy.cafe 1 points 11 hours ago

🤤

[–] Cheradenine@sh.itjust.works 2 points 14 hours ago

I did something similar a few years ago, but used vermouth (nowhere near as much of course) and added in some Cascara, which is coffee fruit that surrounds the bean. It was quite good.