Spiced Cranberry Sauce & Margarita mix
Extremely fast, easy and fabulous!
1 3/4 cups red Zinfandel wine
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip of fresh orange peel
1 12-ounce bag of fresh cranberries
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 1-3/4 cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries to syrup and cook over medium heat until berries start bursting, about 6 to 10 minutes. Mash to desired consistency. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold.
Can be made up to 1 week ahead and kept refrigerated. Left over sauce can be frozen and used for cranberry Margaritas. Combine ice, fresh or frozen sauce and tequila in a blender for the ultimate holiday drink.
NOTE: My family likes the sauce extra “spiced” so I use about 3 times the amount of cloves, allspice, cinnamon sticks and orange peel.
Okay to double the recipe.