Jellied Cranberry Sauce with Zinfadel

By cindygwest

Ingredients

• 2 bags fresh or frozen cranberries (12 ounces each)
• 3 cups sugar
• 1/2 cup each red Zinfandel, cranberry juice cocktail, and fresh orange juice
• 1 t. chopped fresh rosemary
• Minced zest of 1 orange

Details

Servings 4

Preparation

Step 1

Boil cranberries, sugar, Zinfandel, cranberry juice, orange juice, rosemary and zest in a saucepan over medium-high heat, 7 minutes, then remove from heat.

Press cranberry mixture first through a colander, then through a fine-mesh sieve. (If you have a food mill, run mixture through medium blade, then through fine blade.) Transfer sauce to the mold(s) of your choice; chill until set. (Chilling time will vary depending on size of mold used.

Note: Use one large container to make a presentation piece, or several smaller ones for individual cranberry sauces. Glass, metal, or ceramic all work. There is no need to warm the bottom of the container or loosen the edges. Simply slide a flexible knife down the side of the container and gently press against the sauce to break the seal. The sauce will slide right out.