Zinberry Sauce

My sister Carol gave me this recipe. I make it every year and I know that many people I’ve shared it with do, too. It’s great for more than just for Thanksgiving- try it over pork tenderloin or on sandwiches made with the leftover turkey. It can be made up to 5 days in advance. Keep, covered, in the refrigerator until ready to use.

Zinberry Sauce

Serves 4-8

Prep Time: 10 minutes


Cook Time: 15 minutes


1 12-ounce bag fresh cranberries, divided


1 ¼ cup Zinfandel


Finely grated zest of 1 large orange


¾ cup sugar


½ teaspoon cinnamon


½ teaspoon allspice


¼ teaspoon ground cloves


¼ teaspoon ground nutmeg


¼ teaspoon salt

In a medium saucepan combine half the cranberries with remaining ingredients. Bring to a boil and cook, stirring occasionally, for about 10 minutes. Add remaining cranberries; cook for 5 minutes more. Serve warm or at room temperature.