Accompaniment:
Spiced Cranberry and Zinfandel Sauce (Cooking Light, November 2004).
Served with a 2003 Seghesio Family Zinfandel, Sonoma County, CA.

Ingredients:

2 c. zinfandel

3/4 c. sugar

5 x 2-inch orange rind strips

1/2 c. orange juice

6 whole cloves

4 slices peeled ginger

2 x 3-inch cinnamon sticks

12 oz. bag cranberries

Instructions:

1. Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat. Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally. Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.

2. Add cranberries to pan; cook over high heat 10 minutes or until berries pop. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick [I simmered only for approximately 10-15 minutes].