Opolo Spiced Cranberry Sauce

Published December 24, 2012


3 ½ cups Opolo Mountain Zinfandel

2 cups sugar

2 cups (packed) golden brown sugar

12 whole cloves

12 whole allspice

4 cinnamon sticks

2- 3×1 inch strips orange peel

2 -12 ounce bags fresh cranberries


Combine all ingredients – except cranberries – in a medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 3 1/2 cups, about 15 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6-8 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Unless your family really loves cranberry sauce you might want to cut this recipe in half… the best part about doing that is that you’ll end up with half a bottle of Mountain Zinfandel left over to drink while you cook!

By Rick Quinn

More appellation adventures in this region.


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