Cranberries only need to be cooked for a few minutes before they burst and form a sauce. The addition of minced apples in the recipe ensures extra pectin in the dish allowing it to gel should you wish to mold the sauce.
2 (12-ounce) bags fresh cranberries
1 large red or green apple, minced
12 kumquats, sliced and seeds removed
1¾ cups red Zinfandel
2 cups sugar
1 cup packed golden brown sugar
6 whole cloves
6 whole allspice
3 cinnamon sticks
1 strip orange peel
In a medium saucepan over medium-high heat, combine all ingredients except cranberries, apple and kumquats. Bring mixture to a rolling boil, stirring constantly until sugar is completely dissolved. Reduce heat to simmer and cook approximately 10 minutes or until mixture is reduced to 1¾ cups. Strain syrup into a large saucepan over medium heat. Add cranberries, apple and kumquats to syrup and cook until cranberries burst, about 6 minutes. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold.
NOTE: This sauce can be made one week prior to serving, but must be kept refrigerated.