Fruity Boozy Zinfandel Cranberry Sauce


It's Thanksgiving Eve, and I'm in 'the' mode. You know, the mode where you have 17 things on your to-do list and a limited amount of time to accomplish each. Head down, moving forward. I wanted to share with you my favorite zinfandel cranberry sauce. Growing up, cranberry sauce was a can of molded gelatinous maroon stuff that was put into a pretty bowl and was passed around the table at Thanksgiving to accompany the meal. I rarely ate it and noticed it was often overlooked. In 2006 I hosted Thanksgiving for 8  and planned an extraordinary menu. I spent an entire 6 weeks prior pouring over recipes, gathering the proper vessels, and the day of I rented a large round table and linens to set the stage. It was then that I developed this cranberry sauce and I've made it every year since. It's fruity, boozy, and delicious! This cranberry sauce will make your guests smile and appreciate what was once an average condiment. Wishing you all a Very Happy Thanksgiving! Cheers!


Listening to Chris Isaak this year while I cook

1 3/4 c zinfandel wine
2 Tb brandy
3/4 c brown sugar
1/2 ts allspice
1/2 ts cinnamon
Zest from 1 tangerine
Juice from 1-2 tangerines (about 1/4 cup)
I inch of peeled and minced fresh ginger
1 12 oz bag of cranberries
2 persimmons peeled and cut

-Combine all of the ingredients except for the cranberries and persimmons in a medium pot
-Bring to boil
-Add cranberries
-Boil for 5 min
-Add cut persimmons
-Reduce heat and simmer for 20 min
-Remove from heat and cool
-Store in an airtight container (can be made the day before and lasts 4-5 days in the fridge)