Mulled Cranberry Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-2/3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 12-ounce bag cranberries | 1-1/2 cups fruity red wine (suce as Merlot) | 1-1/4 cups (packed) golden brown sugar |
| 1/3 cup minced crystallized ginger | 1 tablespoon grated orange peel | 1/2 teaspoon ground cinnamon |
| 1/2 teaspoon ground allspice | 1/4 teaspoon ground cloves | |
| 1 | Combine all ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2-2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate until cold, about 3 hours. |