Spiced Cranberry and Kumquat Sauce with Zinfandel - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Spiced Cranberry and Kumquat Sauce with Zinfandel

PREP TIME: 30 Minutes    
YIELDS: 6 Cups


2 (12-ounce) bags fresh cranberries
12 kumquats, sliced with seeds removed
2 and 1/2 cups red Zinfandel
2 cups sugar
1 cup light brown sugar, packed
6 whole cloves


In a medium saucepan, combine all ingredients except cranberries and kumquats. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1 and 3/4 cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries and kumquats to syrup and cook over medium heat 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 1 week prior to serving, but must be kept refrigerated.

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