Zinfandel Cranberry Sauce - CookingBride.com
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Homemade Cranberry Sauce

Inspired by Cuisine at Home magazine
Course Sides
Prep Time 1 day
Cook Time 7 minutes
Total Time 1 day 7 minutes
Servings 6
Author Lisa B.

Ingredients

  • 2 bags 12 ounces each fresh or frozen cranberries
  • 3 cups sugar
  • 1/2 cup red Zinfandel wine or grape juice
  • 1/2 cup cranberry juice
  • 1/2 cup orange juice
  • 1 sprig fresh rosemary
  • Zest from one medium orange

Instructions

  • Combine all the ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil approximately 7 minutes. Remove pan from heat and allow to cool slight.
  • If using a food mill, run mixture through the mill twice – first using the medium grade blade, then again using the fine grade blade. If not using a food mill, mash cooked berries with a potato masher, then run first through a large colander and then again through a fine mesh colander.
  • Pour extracted juice into a serving dish or mold. Refrigerate overnight to set.