Spiced Cranberry, Apple And Kumquat Sauce With Zinfandel

Spiced Cranberry, Apple And Kumquat Sauce With Zinfandel

Prep Time: 30 Minutes

Yields: 6 Cups


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.