Zinberry Sauce

I consider Zinberry  Sauce to be the little jewel on my Thanksgiving table.

This recipe came from my sister Carol, and it’s a keeper. Simmered with Zinfandel, fresh cranberries, orange zest, warm spices… It's flavor magic. Make it up to 5 days ahead .

And the best part? It’s not just for turkey! Spoon it over pork tenderloin… swirl it into yogurt… layer it in your leftover sandwiches… you’re going to love it for days!

Zinberry Sauce

Serves 4-8

Prep Time: 10 minutes


Cook Time: 15 minutes


Keep, covered, in the refrigerator until ready to use.

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.