Spiced Cranberry and Kumquat Sauce with Zinfandel

If your idea of a good cranberry sauce is that stuff that comes out of a can, you’re missing out. This delicious recipe is quick, easy and can be made up to a week a head of time, making it the perfect addition to your holiday feast!

Here’s what you’ll need:

1(12-ounce) bags fresh cranberries
12 kumquats, pitted and sliced
1¾ cups red Zinfandel
2 cups sugar
1 cup packed light brown sugar
6 whole cloves
6 whole allspice
3 cinnamon sticks
1 strip orange peel

Let’s get Stirrin’ It Up:

Combine all ingredients except cranberries and kumquats in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1¾ 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.)

Recipe Courtesy: Stirrin’ It Up and Chef John Folse

Check out more Turkey Tips and Holiday Recipes below:

Holiday Recipe Guide