Spiced Cranberry Sauce with Zinfandel

• 1 3/4 cups red Zinfandel
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 6 whole cloves
• 6 whole allspice
• 2 cinnamon sticks
• 1 3x1-inch strip orange peel
• 1 12-ounce bag fresh cranberries

1. Combine all ingredients except cranberries in medium saucepan.
2. Bring to boil over medium-high heat, stirring until sugar dissolves.
3. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes.
4. Strain syrup into large saucepan.
5. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes.
6. Cool.
7. Transfer sauce to medium bowl.
8. Cover and refrigerate until cold.
9. (Can be made 1 week ahead.
10. Keep refrigerated.)

red zinfandel, sugar, golden brown sugar, cloves, allspice, cinnamon sticks, orange peel, cranberries

Taken from www.epicurious.com/recipes/food/views/spiced-cranberry-sauce-with-zinfandel-105838 (may not work)